UNITED
STATES
ENVIRONMENTAL
PROTECTION
AGENCY
WASHINGTON,
D.
C.
20460
OFFICE
OF
PREVENTION,
PESTICIDES
AND
TOXIC
SUBSTANCES
March,
31st,
2004
MEMORANDUM
SUBJECT:
Probabilistic
Chronic
Dietary
Exposure
Estimates
for
Pentachloronitrobenzene
(
PCNB),
List
A
PC
Code:
056502,
DP
Barcode
D298352
No
MRID.
Rereg.
Case
No.
0128
FROM:
Mohsen
Sahafeyan,
Chemist
Reregistration
Branch
2
Health
Effects
Division
(
7509C)

THROUGH:
David
Soderberg
(
RRB1),
Thomas
Bloem
(
RB2)
Dietary
Exposure
Science
Advisory
Council
And
Alan
Nielsen,
Branch
Senior
Scientist
Reregistration
Branch
2
Health
Effects
Division
(
7509C)

TO:
Diana
Locke,
Toxicologist
Reregistration
Branch
2
Health
Effects
Division
(
7509C)
2
Executive
Summary
The
purpose
of
this
memorandum
is
to
report
the
results
of
a
chronic
dietary
exposure
analysis
for
Pentachloronitrobenzene
(
PCNB).
In
this
analysis
the
chronic
dietary
exposure
and
risk
estimates
resulting
from
food
intake
were
determined
for
the
general
U.
S.
population
and
various
population
subgroups.

The
analysis
was
performed
to
support
the
reregistration
eligibility
decision
(
RED).
This
chronic
dietary
risk
assessment
is
considered
to
be
a
highly
refined
assessment
using
all
available
monitoring
data,
%
CT
(
percent
crop
treated)
information,
and
processing
factors.
However,
because
monitoring
data
did
not
analyze
for
all
PCNB
metabolites
of
concern
(
86
identified
metabolites),
the
ratio
of
total
radioactive
residues
(
TRR)
to
PCNB
from
available
metabolism
studies
is
used
in
combination
with
monitoring
residue
data
on
PCNB.
Otherwise,
TRR
values
by
themselves
were
used
to
estimate
the
total
residues
of
concern.

This
risk
assessment
was
performed
with
both
Dietary
Exposure
Evaluation
Model­
Food
Consumption
Intake
Database
(
DEEM­
FCID
 
)
and
Lifeline
models.
The
1994­
1998
USDA's
Continuing
Surveys
of
Food
Intake
by
Individuals
(
CSFII)
was
used
by
both
models
for
a
consumption
data
base.
Since
the
results
from
both
models
were
close,
only
those
from
DEEM­
FCID
model
are
summarized
below.

Two
chronic
dietary
risk
assessment
are
reported
here.
The
first
one
includes
both
registered
and
unregistered
commodities.
This
is
because
monitoring
residue
data
show
considerable
number
of
detects
in
unregistered
commodities.
That
is
believed
to
be
due
to
rotational
crop
effect
based
on
the
available
studies
and
evidences.
It
is
believed
that
the
wide
presence
of
PCNB
and/
or
its
residues
on
unregistered
crops
are
due
to
its
uptake
from
soil
by
rotated
crops
(
rather
than
illegal
use),
which
in
turn
is
due
to
a
very
long
half
life
(
1555
days)
of
PCNB
and/
or
its
metabolites
in
soil.
The
Chemistry
Science
Advisory
Committee
(
ChemSAC)
has
concluded
that
rotational
crop
restrictions
to
registered
crops
beyond
1
year
is
not
enforceable
and
thus
is
impractical.
Therefore,
there
is
no
practical
expectation
that
dietary
risks
from
PCNB
on
these
unregistered
crops
could
be
mitigated
by
further
restrictions
on
crop
rotations.

The
second
risk
assessment
includes
only
registered
commodities.
The
second
assessment
is
presented
here
in
the
interest
of
completeness
but
may
not
reflect
the
existing
total
dietary
risk
in
the
food
chain
from
use
of
PCNB
and
its
metabolites.

An
important
reminder
is
that
the
chronic
dietary
risk
estimates
reported
in
this
memorandum
is
subject
to
change
should
the
2004
monitoring
data
on
milk
samples
(
unavailable
yet)
from
United
States
Agriculture
Department,
Pesticide
Data
Program
(
USDA­
PDP)
indicate
higher
levels
of
PCNB
and
its
metabolites
than
what
was
assumed
in
this
assessment.
Furthermore,
a
confirmatory
study
on
ruminant
metabolism
study
may
be
required
(
to
be
addressed
in
RED),
the
results
of
which
may
also
trigger
a
need
to
update
this
dietary
risk
assessment.
3
The
results
of
these
chronic
dietary
risk
assessments
show
that
the
risk
for
all
population
subgroups
are
below
the
level
of
concern;
i.
e.,
100%
cPAD.
For
the
chronic
dietary
risk
due
to
all
crops,
i.
e.,
both
registered
and
unregistered
crops,
the
general
U.
S.
population
had
12%
cPAD
and
population
subgroup
children
1­
2
years
old
had
the
highest
estimated
risk
of
34%
cPAD.
For
the
chronic
dietary
risk
due
to
registered
crops,
the
general
U.
S.
population
had
10%
cPAD
and
population
subgroup
children
1­
2
years
old
had
the
highest
estimated
risk
of
27%
cPAD.

When
water
was
added
to
the
analysis,
%
cPAD
exceeded
100%
for
all
populations
except
youth
13­
19
with
%
cPAD
of
78%
and
adults
20­
49
with
%
cPAD
of
97%;
all
other
population
subgroups
exceeded
the
100%
cPAD
mark
and
thus
are
of
concern.
The
estimated
risk
including
water
for
general
U.
S.
population
is
105%
cPAD
and
the
highest
estimated
risk
is
for
population
subgroup
all
infants
with
the
313%
cPAD.

I.
Introduction
Dietary
risk
assessment
incorporates
both
exposure
and
toxicity
of
a
given
pesticide.
For
acute
and
chronic
assessments,
the
risk
is
expressed
as
a
percentage
of
a
maximum
acceptable
dose
(
i.
e.,
the
dose
which
HED
has
concluded
will
result
in
no
unreasonable
adverse
health
effects).
This
dose
is
referred
to
as
the
population
adjusted
dose
(
PAD).
The
PAD
is
equivalent
to
the
Reference
Dose
(
RfD)
divided
by
the
special
FQPA
Safety
Factor.

For
acute
and
non­
cancer
chronic
exposures,
HED
is
concerned
when
estimated
dietary
risk
exceeds
100%
of
the
PAD.
HED
is
generally
concerned
when
estimated
cancer
risk
exceeds
one
in
one
million
(
i.
e.,
the
risk
exceeds
1
x
10­
6).
References
which
discuss
the
acute
and
chronic
risk
assessments
in
more
detail
are
available
on
the
EPA/
pesticides
web
site:
"
Available
Information
on
Assessing
Exposure
from
Pesticides,
A
User's
Guide",
6/
21/
2000,
web
link:
http://
www.
epa.
gov/
fedrgstr/
EPA­
PEST/
2000/
July/
Day­
12/
6061.
pdf
;
or
see
SOP
99.6
(
8/
20/
99).

II.
Residue
Information
Pentachloronitrobenzene
(
PCNB)
is
an
organochlorine
fungicide
registered
on
vegetables
(
cole
crops,
peppers,
beans,
peas),
field
crops
(
cotton,
peanuts,
potatoes),
turf
and
ornamentals.
It
is
applied
both
to
soil
and
seeds
and
is
a
re­
registration
chemical.
PCNB
formulations
registered
to
the
basic
producers,
Uniroyal
Chemical
Company
and
Amvac
Chemical
Corporation,
for
use
on
food/
feed
crops
include
flowable
concentrate
(
FlC),
water
dispersible
granular
(
WDG),
wettable
powder
(
WP),
emulsifiable
concentrate
(
EC),
granular
(
G),
dust
(
D),
and
ready­
to­
use
(
RTU)
formulations.
PCNB
products
are
sold
under
the
trade
name
QuintozeneTM.
These
products
may
be
applied
as
pre­
plant
incorporated
applications,
in­
furrow
applications,
broadcast
applications,
or
banded
applications
using
ground
equipment
or
as
seed
treatments.
The
maximum
total
application
rate
for
all
crops
ranges
from
1.5
lbs
ai/
A
for
hot
peppers
(
in­
furrow
application)
to
30
lbs
ai/
A
for
cole
crops
as
band
or
broadcast
or
row/
row
drench
type
of
application
(
per
draft
use­
closure
memo,
Jill
Bloom,
1/
23/
03).
4
The
following
Table
summarizes
PCNB
tolerances.

Table
2.1:
Summary
of
tolerances
Type
and
Magnitude
of
Tolerance
(
ppm)
Tolerance
Expression
Crop/
Commodity
40
CFR
Permanent,
0.1
ppm
PCNB
(
per
se)
cottonseed
180.291
(
a)

Regional
registration,
0.2
ppm
PCNB,
PCA,
MPCPS
(
also
known
as
PCTA)
collards,
kale,
mustard
greens
180.291
(
b)

Interim,
0.1
ppm
PCNB
(
per
se)
beans,
broccoli,
brussels
sprouts,
cabbage,
cauliflower,
garlic,
peppers,
potatoes1,
tomatoes,
180.319
Interim,
1.0
ppm
PCNB
(
per
se)
peanuts
180.319
1.
The
only
potato
use
by
Uniroyal
is
as
a
Special
Local
Need
(
SLN).

The
Metabolism
Assessment
Review
Committee
(
MARC)
met
on
April
16th,
2003
to
determine
the
residues
of
concern
and
the
tolerance
expression
for
plants
and
livestock,
as
well
as
degradates
of
concern
in
water.
The
MARC
determined
that
the
residues
of
concern
are
all
metabolites
of
PCNB
identified
in
plant
and
animal
metabolism
studies;
however,
the
tolerance
expression,
includes
PCNB,
pentachloroanilin
(
PCA),
and
pentachlorothioaniosle
(
PCTA)
[
Sahafeyan,
M.,
"
The
Outcome
of
the
HED
Metabolism
Assessment
Review
Committee
Held
on
April
16th,
2003
to
discuss
residues
of
concern
in
risk
assessment
and
tolerance
expression
of
Pentachloronitrobenzene
(
PCNB).
Chemical
056502",
5/
27/
2003]

IIa)
Residue
Data
Used
in
Chronic
Assessments
General
Consideration:
As
stated
earlier
the
tolerance
expression
for
PCNB
also
includes
PCA
and
PCTA.
Of
the
two
major
food
and
crop
monitoring
programs,
however,
only
Food
and
Drug
Administration
(
FDA)
usually
analyzed
for
combined
residues
of
PCNB,
PCA,
and
PCTA
while
PDP
only
randomly
analyzed
samples
for
PCA
and
PCTA.
However,
since
MARC,
concluded
that
PCNB
and
all
its
86
metabolites
are
of
concern,
residue
data
for
other
PCNB
metabolites
besides
PCA,
and
PCTA
were
needed
for
conducting
a
dietary
risk
assessment.
As
mentioned
above,
monitoring
program,
i.
e.,
PDP
and
FDA,
do
not
look
for
all
PCNB
metabolites
in
their
samples;
at
most
they
only
analyze
for
PCNB
and
two
of
its
metabolites.
Furthermore,
in
the
monitoring
data,
the
number
of
5
samples
that
are
analyzed
for
more
than
one
metabolite
is
generally
insufficient
(<
100)
for
use
in
the
risk
assessment
according
to
HED
guidelines.
This
is
particularly
true
for
FDA
data
on
all
PCNB
registered
crops;
therefore,
all
monitoring
data
that
were
used
in
this
dietary
risk
assessment
were
PDP
data.
In
particular,
PDP
data
from
the
two
most
recent
years
for
each
crop
were
utilized.

In
order
to
estimate
the
total
residues
of
PCNB
and
all
its
metabolites
from
PCNB
alone
and/
or
PCA,
an
approach
was
taken
that
centers
around
the
fact
that
that
had
there
been
a
metabolism
study
conducted
for
every
crop,
the
concentration
of
PCNB
and
all
its
identified
metabolites
which
is
termed
Total
Toxic
Residue
(
TTR),
or
total
residues
of
concern,
would
have
been
equal
or
less
than
the
Total
Radioactive
Residues
(
TRR)
in
each
crop
which
includes
extractable
as
well
as
unextractable
residues;
therefore
using
TRR
values
to
represent
TTR
will
not
result
in
underestimation
of
the
risk.
Another
reason
for
using
TRR
values
as
an
estimate
of
TTR
is
that
any
unextractable
residue
of
PCNB
has
a
high
likelihood
of
having
a
polychlorinated
phenyl
structure
(
when
released
under
various
biochemical
enzymatic
reactions).
This
is
because
all
the
identified
extractable
metabolites
of
PCNB
were
found
to
be
of
polychlorinated
phenyl
nature
and
therefore
were
considered
to
be
of
concern
by
MARC.
In
addition,
since
the
metabolism
study
for
each
crop
is
not
available
and
metabolism
studies
of
potato,
peanut
and
cabbage
need
to
be
used
for
other
crops,
using
a
TRR
from
these
metabolism
studies
for
other
crops
increases
the
confidence
that
the
risk
is
not
underestimated.
Table
2.2
below
contains
the
summary
of
the
results
of
metabolism
studies
in
peanut
and
potato.

Table
2.2
­
Summary
of
metabolism
studies
for
peanut
and
potato.

PEANUT
(
5X
application
rate)
1
POTAO
(
1X
or
3X
application
rate)
2
Peanut
Nutmeat
Peanut
hay
1X
3X
PCNB
1.7
3.1
0.084
0.28
PCA
0
0
0.047
0.085
PCTA
0
8.7
0.039
0.096
total
Identified
1.7
15
0.722
2.13
total
characterized3
1.7
0.5
0.329
1.14
Total
extractable4
1.7
15.5
1.05
3.27
total
bound
0.02
0.9
0.075
0.351
TRR
1.72
16.3
1.12
3.54
TRR
/
PCNB
1.01
5.26
13.3
12.6
TRR
/
PCA
­­­­­
­­­­
23.8
41.6
1.
Use
pattern
for
peanut:
two
banded
applications
of
[
14C]­
PCNB
totaling
10.0
lb
ai/
A
(
5X)
2.
Use
pattern
for
potato:
a
pre­
plant
incorporated
application
of
[
14C]­
PCNB
at
20
or
60
lb
ai/
A
(
1X
or
3X).
3.
Characterized
(
here)
=
sum
of
all
unidentified
extractable
residues
4.
Extractable
=
identified
+
characterized
6
In
this
dietary
risk
assessment,
the
ratio
of
TRR:
PCNB
from
potato
metabolism
study
is
used
for
most
of
the
crops.
This
is
because
TRR:
PCNB
ratio
from
potato
metabolism
study
does
not
depend
on
application
rate.
As
PCNB
application
is
almost
all
through
soil,
there
is
no
concern
about
the
difference
in
pre­
harvest
interval
between
the
crop
in
metabolism
study
and
the
translated­
to
crops.

To
calculate
TRR,
the
ratio
of
TRR
to
PCNB
(
TRR:
PCNB)
from
metabolism
studies
and
PCNB
monitoring
data
(
from
PDP
or
FDA)
are
used
as
shown
in
the
following
equation:

TRR/
PCNB
(
from
metabolism
studies)
X
PCNB
(
in
monitoring
samples)
=
TRR
(
in
monitoring
samples)

The
rational
for
using
TRR:
PCNB
ratio
from
potato
metabolism
study,
to
translate
to
other
crops,
except
brassica
vegetables
is
explained
below.

i)
Not
using
TRR:
PCA
ratio:
This
is
because
as
it
is
seen
in
table
2.2
,
TRR:
PCA
ratio
in
potato
metabolism
study
is
dependent
of
the
use
rate
and
increases
with
the
use
rate;
i.
e.,
TRR:
PCA
ratio
is
24
for
1X
rate
whereas
this
ratio
is
42
for
3X
use
rate.
This
is
not
the
case
for
TRR:
PCNB
ratio
in
the
same
study,
i.
e.,
for
both
1X
and
3X
the
value
of
this
ratio
is
~
13.
This
information
gives
indication
that
the
same
trend
may
also
prevail
in
peanut
metabolism
study
in
which
this
information
can
not
be
verified
since
the
study
was
done
only
at
one
use
rate;
i.
e.,
the
TRR:
PCNB
may
be
independent
of
use
rate
whereas
the
TRR:
PCA
ratio
may
be
use
rate
dependent
in
peanut
metabolism
study.
The
dependence
of
TRR:
PCA
ratio
on
use
rate
makes
this
ratio
not
ideal
for
translation
to
other
crops
whose
application
rate
is
different
than
potato
or
peanut.
As
PCNB
application
is
almost
all
through
soil,
there
is
no
concern
about
the
difference
in
pre­
harvest
interval
between
the
crop
in
metabolism
study
and
the
translated­
to
crops.

ii)
Not
using
TRR:
PCNB
ratio
from
peanut
metabolism
study
except
for
peanut
itself:
This
is
because
TRR:
PCNB
ratio
from
peanut
metabolism
study
(
peanut
and
hay)
is
lower
than
that
from
potato
metabolism
study
and
thus
it
is
less
conservative/
protective
especially
since
the
ratio
from
cabbage
metabolism
study
can
not
be
obtained
for
comparison.

iii)
Not
using
TRR:
PCNB
ratio
for
brassica
crops:
For
brassica
crops
a
TRR
of
17.9
ppm
directly
from
the
cabbage
metabolism
study
was
used.
This
is
because
the
submitted
cabbage
metabolism
study
lacks
any
estimate
for
residues
of
PCNB,
PCA
or
PCTA.
Since
the
use
rate
in
cabbage
metabolism
study
(
48
lb
ai/
A)
is
higher
than
the
registered
rate
for
cabbage
and
other
registered
brassica
crops
(
30
lb
ai/
A),
the
estimated
TRR
of
17.9
ppm
is
not
expected
to
be
an
underestimate.

Processing
Factors:
The
preliminary
review
of
submitted
processing
studies
(
DP
Barcode
D225392,
MRID
430976901)
on
cottonseed
indicates
that
these
studies
may
be
inadequate
or
inconclusive
due
to
a
high
LOQ
(
0.25
ppm
for
cotton
oil),
lack
of
recovery
data
(
for
crude
oil),
likelihood
of
PCA
presence,
and
presence
of
residues
in
untreated
control
samples.
Moreover,
PCA
residues
(
average
of
0.0064
ppm)
were
found
in
soapstock
which
are
commonly
added
to
cottonseed
meal.
While
these
7
studies
need
to
undergo
thorough
review
at
a
later
date
for
a
definite
conclusion,
in
this
risk
assessment,
due
to
the
preliminary
indications
listed
above,
PCNB
and
its
metabolites
were
assumed
to
be
present
in
cottonseed
processed
items,
i.
e.,
the
default
DEEM
7.87
concentration
factors
(
1)
were
used.

The
preliminary
review
of
submitted
processing
studies
(
DP
Barcode
D225392,
MRID
430976902)
on
peanut
indicates
that
PCNB
and/
or
metabolites
concentrate
in
crude
(
1.6X),
refined
oil
(
2.1X)
and
hulls
(
2.5X).
These
values,
based
on
preliminary
reviews,
were
used
for
this
risk
assessment
when
applicable,
while
thorough
review
of
these
studies
will
be
done
at
a
later
date.

Based
on
submitted
processing
study
by
Uniroyal,
a
concentration
factor
of
5.4X
for
potato
with
peel,
based
on
a
processing
study
for
potato
wet
peels
was
used.
Although
Amvac
processing
study
shows
higher
concentration
factors
for
potato
wet
peels
(
average
of
7X),
the
lower
concentration
factor
from
Uniroyal
study,
i.
e.,
5.4X,
was
used
because
the
potato
peel
food
forms
in
DEEM­
FCID
also
include
potato
itself,
thus
lowering
the
concentration
of
residues.

Also
based
on
submitted
processing
studies
on
dry
tomato
pomace
(
concentration
factor
of
up
to
63X),
it
was
decided
that
a
concentration
factor
is
needed
for
dried
tomato;
however,
since
dry
pomace
has
a
different
texture
and
matrix
than
dried
tomato,
the
default
dried
tomato
value
(
14.3X)
was
used.
Submitted
studies
indicated
that
the
residues
will
not
concentrate
in
tomato
puree
and
tomato
paste
and
thus
no
concentration
factor
was
used
for
these
tomato
food
forms.

The
other
processing
factor
used
in
this
risk
assessment
was
for
dried
beef,
for
which
a
default
processing
factor
of
1.92X
was
used.

Individual
Crops:
In
the
following
section,
residue
data,
ratios
of
TRR:
PCNB
from
metabolism
studies,
%
CT,
and
any
other
data
or
estimates
that
were
used
are
discussed
in
detail
for
individual
crops.
Table
2.5
at
the
end
of
this
section
summarizes
the
input
data
and
calculated
residues
for
each
crop.

Beans:
PDP
2000
and
2001
data
were
used
for
fresh
green
beans;
720
+
707
samples
were
analyzed.
Those
samples
were
analyzed
only
for
PCNB.
The
1994
PDP
samples
were
analyzed
for
both
PCNB
and
PCA
in
fresh
green
beans,
however,
the
samples
count
is
only
41
(
since
less
than
100
data
are
not
sufficient
for
use
in
a
risk
assessment
according
to
HED
guidelines);
FDA
analyzed
only
one
bean
sample
(
Garbanzo
beans,
dried
or
paste
)
for
PCNB.
The
1997­
1998
PDP
data
were
used
for
canned/
frozen
beans.
The
average
%
CT
(
reported
by
BEAD)
of
2%
for
green
was
used.
The
ratio
of
TTR/
PCNB
=
13
from
potato
metabolism
study
was
used
to
estimate
the
total
residues
of
concern
based
on
reported
PCNB
residues
in
monitoring
samples.

Brassica
Crops:
Cabbage
metabolism
study
revealed
that
the
TRR
was
17.9
ppm.
For
brassica
crops,
i.
e.,
broccoli,
brussels
sprouts,
cabbage,
cauliflower,
chinese
broccoli,
and
chinese
cabbage,
collards,
kale,
and
mustard
green,
a
TRR
of
17.9
ppm
directly
from
the
cabbage
metabolism
study
was
used.
This
is
because
the
submitted
cabbage
metabolism
study
lacks
any
estimate
for
residues
of
PCNB,
PCA
or
PCTA.
Since
the
use
rate
in
cabbage
metabolism
study
(
48
lb
ai/
A)
is
higher
8
than
the
registered
rate
for
cabbage
and
other
registered
brassica
crops
(
30
lb
ai/
A),
the
estimated
TRR
of
17.9
ppm
is
not
expected
to
be
an
underestimate.

The
average
%
CT
of
1%
was
used
for
broccoli,
cabbage,
chinese
broccoli,
chinese
cabbage,
collards,
kale
and
mustard
green,
and
13%
CT
and
2%
CT
values
were
used
for
brussels
sprouts
and
cauliflower
respectively
to
estimate
the
chronic
dietary
burden.

Cotton
:
PDP
does
not
sample
cotton
seeds.
Consequently,
the
TRR
value
from
one
of
the
metabolism
studies
after
correcting
for
application
rate
difference
should
have
been
translated
to
cotton.
The
highest
TRR
value
per
application
rate
(
TRR/
rate)
is
from
peanut
hay
metabolism
study
(
16.3/
10).
This
ratio
from
cabbage
or
potato
metabolism
study
is
17.8/
48
or
3.54/
60
respectively.
The
translated
TRR
from
peanut
hay
metabolism
study
after
adjustment
for
application
rate
difference
(
16.3/
10
*
2.1)
is
3.3
ppm.
The
chronic
residue
estimate
calculated
by
incorporating
the
adjusted
TRR
from
peanut
hay
metabolism
study
and
the
average
5%
CT
was
0.165
ppm.

Garlic:
No
PDP
or
FDA
data
is
available
for
garlic.
Consequently,
the
TRR
value
from
one
of
the
metabolism
studies
after
correcting
for
application
rate
difference
should
have
been
translated
to
garlic.
The
highest
TRR
value
per
application
rate
(
TRR/
rate)
is
from
peanut
hay
metabolism
study
(
16.3/
10).
This
ratio
from
cabbage
or
potato
metabolism
study
is
17.8/
48
or
3.54/
60
respectively.
The
TRR
from
peanut
hay
metabolism
study
after
adjustment
for
application
rate
difference
(
16.3/
10
*
20.6)
was
33
ppm.
The
chronic
residue
estimate
calculated
by
incorporating
the
adjusted
TRR
from
peanut
hay
metabolism
study
and
the
average
1%
CT
was
0.33
ppm.

Meat:
MMPE
is
discussed
following
this
section
under
livestock
commodities.

Milk:
PDP
analyzed
milk
samples
during
1996
to
1998
for
PCNB
only
,
i.
e.,
no
other
metabolites
were
looked
for
(
total
of
1892
samples
with
LOD
of
0.001
ppm).
Although
no
detected
residues
of
PCNB
were
found,
PDP
data
could
not
be
used
since
PDP
did
not
analyze
for
other
metabolites
of
PCNB
like
PCA
which
was
the
major
identified
residue
in
milk
in
ruminants
metabolism
study
(
1989,
MRID
41341205,
MRID
41692802,
summarized
in
John
Abbots
memorandum,
DP
Barcode
158943,
4/
24/
96).
Therefore,
to
calculate
the
effective
TRR
value
in
this
risk
assessment,
the
TRR
value
from
ruminant
metabolism
study,
theoretical
dietary
burden,
and
%
CT
information
were
used.
Further
discussion
of
milk
is
covered
under
livestock
commodities.

Peanuts:
The
peanut
use
rate
is
2­
10
lb
ai/
A
by
ground
or
arial
application.
The
peanut
metabolism
study,
however,
was
done
with
PPI
application
(
10
lb
ai/
A).
The
average
%
CT
of
1%
was
used
for
peanuts
in
this
assessment.
The
PDP
analyzed
for
PCA
and
PCNB
in
peanut
butter
samples
during
the
year
2000.
90
out
of
716
samples
had
detected
residues.
89
detects
had
only
PCA
not
PCNB
and
the
maximum
detected
PCA
was
0.095
ppm
and
0.02
ppm
for
PCNB.
These
monitoring
data,
however,
can
not
be
used
in
this
risk
assessment.
This
is
because
while
in
peanut
metabolism
study
there
is
no
PCA
detected,
it
is
PCA
that
is
detected
in
almost
all
samples
containing
residues
in
PDP
peanut
butter
data.
There
is
no
method
to
convert
the
PCA
residues
from
PDP
to
TRR.
The
reason
PCA
residues
appear
in
peanut
butter
monitoring
data
is
not
clear.
9
Therefore,
to
estimate
the
chronic
residue
in
peanuts,
TRR
from
peanut
metabolism
study
was
adjusted
to
1X
rate
and
multiplied
by
%
CT
(
1.72/
5
X
1%
=
0.00344
ppm).
For
peanut
butter
however
since
it
is
considered
a
blended
commodity
and
monitoring
data
on
this
commodity
is
available
(
PDP
2000),
the
average
of
all
monitoring
data,
after
summing
PCNB
and
PCA
on
same
samples
and
using
TRR:(
PCNB+
PCA)
ratio
from
peanut
nutmeat
metabolism
study
(
5.3)
was
used
as
the
chronic
point
estimate
for
peanut
butter;
this
value
is
0.0049
ppm.

Peppers,
sweet:
PDP
2000
and
2002
monitoring
data
have
samples
analyzed
for
PCNB
in
sweet
bell
peppers
(
738+
186
total
samples
with
no
detects,
average
½
LOD
value
=
0.0021
ppm).
The
average
%
CT
of
1%
was
used
in
calculation
of
a
chronic
point
estimate
for
sweet
peppers.
The
ratio
of
TRR/
PCNB
=
13
from
potato
metabolism
study
and
PCNB
residues
in/
on
monitoring
samples
were
used
to
estimate
the
total
residues
of
concern
in
monitoring
samples;
the
application
method
in
potato
metabolism
study
and
the
registered
application
method
for
peppers
are
both
through
ground
application.

Pepper,
hot:
There
are
no
PDP
data
on
hot
pepper.
There
are
also
not
a
sufficient
number
of
FDA
data
on
hot
pepper
that
can
be
utilized
in
this
risk
assessment­
much
less
than
100.
Those
limited
FDA
data
however
show
traces
of
total
PCNB
in
hot
peppers
imported
from
Mexico.
No
detects
were
found
in
FDA
data
for
domestic
hot
peppers.
Because
of
lack
of
PDP
data
and
insufficient
number
of
FDA
data
on
hot
pepper,
and
since
the
application
method
on
both
types
of
peppers
is
via
transplant
solution
and
also
since
the
use
rate
for
sweet
pepper
is
higher
than
that
on
hot
pepper,
PDP
2000
and
2002
monitoring
data
for
sweet
pepper
were
used
as
surrogate
data
for
hot
pepper
(
738+
186
total
samples
with
no
detects,
average
½
LOD
value
=
0.0021
ppm).
The
average
%
CT
of
3%
(
from
BEAD)
and
the
TRR:
PCNB
ratio
from
potato
metabolism
study
(
TRR:
PCNB
=
13)
were
also
used
to
estimate
the
total
residues
of
concern
in
monitoring
samples
based
on
PCNB
residues
in/
on
those
samples;
the
application
method
in
potato
metabolism
study
and
the
registered
application
method
for
peppers
are
both
through
ground
application.

Potato:
PDP
only
analyzed
for
PCNB
(
no
metabolites)
between
years
2000
and
2002.
Between
0.5%
to
1.9%
of
those
data
had
detectable
levels
of
PCNB
in
the
range
of
0.058
ppm
to
0.098
ppm.
Potato
has
a
Special
Local
Need
(
SLN)
tolerance
of
0.1
ppm.
The
average
%
CT
from
QUA
report
(
BEAD,
Tim
Kiely,
10/
12/
2001)
is
3%.
The
ratio
of
TTR/
PCNB
(
i.
e.,
the
value
of
13)
from
potato
metabolism
study
at
1X
rate
was
used
to
calculate
TRR
in
each
PDP
sample.

Poultry/
Egg:
MMPE
is
discussed
following
this
section
under
livestock
commodities.

Seed
Treated
Crops:
A
preliminary
review
of
the
submitted
studies
on
barley,
soybean,
corn,
wheat,
peas,
and
sugar
beets
indicates
that
PCNB
and/
or
some
of
its
metabolites
may
be
found
at
detectable
levels
in
some
crop
parts
grown
from
treated
seeds
particularly
wheat
(
straw)
and
peas.
However,
presence
of
those
residues
in
some
of
the
control
corps,
i.
e.,
those
grown
from
untreated
seeds,
make
the
results
dubious.
In
particular,
this
observation
may
indicate
that
the
residues
seen
in
the
crops
grown
from
treated
seeds
may
be
due
to
PCNB
residues
left
in
soil
from
previous
crops,
a
very
likely
possibility
considering
the
long
half­
life
of
PCNB
(
1555
days).
Because
of
this
uncertainty
indicated
above,
no
chronic
residue
estimates
were
made
due
to
the
seed
treatment
of
10
barley,
corn,
cotton,
oats,
peas,
rice,
safflower,
sorghum,
soybeans,
sugar
beets,
and
wheat.
This
provision
may
change
after
more
thorough
review
of
the
submitted
studies.

Tomatoes:
PDP
1998­
1999
data
for
fresh
tomatoes
were
used
for
fresh
tomatoes;
only
PCNB
was
looked
for
in
those
samples
(
717
+
364
total
samples
with
only
2
detected
residues).
PDP
1999­
2000
canned
tomato
data
were
used
for
canned
tomatoes;
again
only
PCNB
was
looked
for
in
those
samples
(
368
+
369
total
samples
with
no
detected
residues).
PDP
2001
data
for
tomato
paste
were
used
for
tomato
paste;
both
PCNB
and
PCA
were
analyzed
for
in
those
samples
(
369
total
samples
with
no
detected
residues).
The
average
%
CT
of
1%
is
used
for
tomatoes.
The
ratio
of
TRR/
PCNB
from
potato
metabolism
study
and
PCNB
residues
in/
on
monitoring
samples
were
used
to
estimate
the
total
residues
of
concern
in
monitoring
samples
Livestock
Commodities
­
The
US
Department
of
Agriculture's
Food
Safety
and
Inspection
Service
(
FSIS)
is
responsible
for
monitoring
pesticides
in
poultry
and
livestock.
In
particular,
FSIS
tests
between
300
to
500
samples
of
more
than
20
types
of
livestock
each
year
for
chlorinated
hydrocarbons.
Although
FSIS
does
not
specifically
monitor
for
residues
of
PCNB
in
poultry
and
livestock,
FSIS
does
routinely
test
these
animals
using
a
broad
screen
GPC/
GC/
EC
method
to
detect
a
variety
of
chlorinated
hydrocarbons.
At
HED's
request
FSIS
has
determined
that
residues
of
PCNB
and
PCA
would
be
detected
with
this
method
if
they
were
present
in
these
animals.
The
exact
sensitivity
of
the
method
to
PCA
and
PCNB
is
not
known,
but
is
expected
to
be
similar
to
the
sensitivity
of
the
method
to
other
chlorinated
hydrocarbons,
which
is
approximately
0.01­
0.1
ppm.

In
routine
monitoring,
FSIS
reports
that
they
did
detect
PCA
in
one
hog
sample
in
1998
at
about
0.5
ppm.
Otherwise,
FSIS
has
not
reported
seeing
either
PCA
or
PCNB
in
recent
monitoring.
Therefore,
there
are
not
a
lot
of
violative
PCNB
residues.
Because
FSIS
does
not
specifically
monitor
for
residues
of
PCNB
in
poultry
and
livestock,
in
this
risk
assessment
calculated
dietary
burdens,
animal
metabolism
studies,
feeding
studies,
and
%
CT
values
were
used
to
derive
residue
estimates
in
livestock
commodities.

The
calculation
of
dietary
burden
is
shown
in
table
2.4
below.
As
it
is
seen
in
that
table,
TRR­
level
residues
in
registered
and
unregistered
crops
which
have
associated
feed
items
are
used
for
estimating
the
dietary
burden.
As
was
discussed
earlier,
this
is
because
detected
levels
of
PCNB
and/
or
its
metabolites
have
been
widely
observed
on
unregistered
crops
that
were
sampled
by
PDP
and
FDA,
substantiating
the
very
long
half­
life
of
PCNB
and/
or
its
residues
in
soil
(
1555
days,
C.
A.
Sutton,
"
Pentachloronitrobenzene,
Revised
Drinking
Water
Assessment",
D291286,
12/
22/
2003)
reported
in
literature.
Presence
of
PCNB
and/
or
its
metabolites
in
untreated
seeds
in
seed­
treatment
studies
may
also
hint
to
the
transfer
of
PCNB
residues
left
in
the
soil
from
previous
treated
crops.

To
estimate
the
total
residues
of
concern
in
feed
items,
a
livestock
diet
had
to
be
constructed.
The
diet
could
include
unregistered
feed
items
due
to
the
transfer
of
residues
from
soil
to
the
rotated
crops
(
registered
or
unregistered).
Cultural
practice
and
geographical
have
to
be
also
considered
in
formulating
a
diet.
Two
scenarios
of
cultural
practices
and
geographical
areas
that
could
result
11
in
maximum
residues
of
concern
in
the
livestock
were
identified.
However,
only
one
was
used
in
constructing
the
livestock
diet.
Those
scenarios
are
discussed
below:

a)
One
possible
scenario
would
be
to
have
a
registered
crop
with
a
feed
item
(
cotton,
peanut
or
potato)
planted
after
brussels
sprouts,
a
registered
crop
with
the
highest
%
CT
(
13%),
in
which
case
higher
effective
%
CT
(
i.
e.,
13%
carry
over
of
PCNB
residues
from
brussels
sprouts)
could
be
conceivable
for
potato,
peanut
and
cotton.
However,
these
crops
are
not
generally
planted
in
the
same
geographical
area
and
therefore
it
is
an
unlikely
scenario.

b)
Another
scenario
would
involve
unregistered
rotated
crops
that
have
feed
items
and
could
be
grown
potentially
in
the
same
geographical
area
as
registered
crops
with
feed
items.
In
particular,
since
cotton,
peanut
and
potato
are
the
only
registered
crops
with
feed
items,
any
unregistered
crop
that
has
a
feed
item
and
is
rotated
after
potato,
cotton,
or
peanut
was
investigated.
A
review
of
the
cultural
practices
(
personal
communication
with
Bernard
Schneider,
HED
senior
plant
biologists)
revealed
that
this
is
in
fact
a
very
likely
scenario
since
potato
is
generally
rotated
to
sweet
corn,
soybeans
or
wheat
and
peanut
is
usually
rotated
to
grass
crops
or
cereal
grains.
In
particular,
potatoes
can
be
rotated
to
major
crops
such
as
field
corn,
and
alfalfa
and
wheat.
Therefore,
available
rotational
crop
study
for
wheat
was
used
for
this
purpose.

In
a
submitted
rotational
crop
study
(
MRID
41562905),
the
levels
of
PCNB
and
its
analyzed
metabolites
in
wheat
straw
planted
30
and
365
days
after
one
year
following
a
single
soil
application
of
[
14C]
PCNB
at
30
lb
ai/
A
were
quite
high
(
22.2­
25.9
ppm)
and
steady
during
the
one
year
plant­
back
interval;
the
total
radioactive
residues
in
wheat
forage,
straw,
and
grain
were
2.59,
22.9,
and
0.33
ppm,
respectively,
from
the
30­
day
PBI,
and
were
5.05,
25.9,
and
0.38
ppm,
respectively,
from
the
365­
day
PBI.
Comparison
of
TRR
in
peanut
nutmeat
and
peanut
hay
in
peanut
metabolism
study
also
reveals
that
PCNB
and
its
metabolites
concentrate
by
few
fold
in
the
hay
part
of
peanut
than
nutmeat.
This
information
can
be
directly
used
for
calculating
a
dietary
burden
composed
of
potato
hulls,
peanut
hay,
and
wheat
straw
since
the
application
rate
used
in
the
rotational
crop
study
(
30
lb
ai/
A)
is
not
much
higher
than
the
maximum
label
rate
for
potato
(
20
lb
ai/
A);
30
lb
ai/
A
is
the
maximum
use
rate
for
brassica
vegetables.

Table
2.3
below
shows
how
theoretical
dietary
burden
was
calculated.

Table
2.3
­
Calculation
of
chronic
dietary
burdens
of
livestock
animals
for
PCNB
residues.
12
Feed
Commodity
1,
3
%
Dry
Matter
2
%
Diet
2
TRR
(
ppm)
2
Dietary
Burden
from
Registered
and
Unregistered
Crops
(
ppm)
3,4,
6
Dietary
Burden
from
Registered
Crops
(
ppm)
3,4,6
Beef
Cattle
potato
waste5
15
40
8.0
21.3
21.3
peanut
meal5
85
15
0.4
0.07
0.07
forage
(
wheat
source)
25
25
5.05
5.05
­­

straw
and
hay
(
wheat
source)
88
20
25.9
5.89
­­

TOTAL
BURDEN
100
32.31
21.37
Dairy
Cattle
potato
waste
15
40
8.0
21.3
21.3
peanut
meal
85
15
0.4
0.07
0.07
forage
(
wheat
source)
25
25
5.05
5.05
­­

straw
and
hay
(
wheat
source)
88
20
25.9
5.89
­­

TOTAL
BURDEN
100
32.31
21.37
Poultry
peanut
meal
N/
A
25
0.4
0.1
0.1
wheat
grain
89
75
0.38
0.285
0
TOTAL
BURDEN
100
0.385
0.1
Swine
potato
culls
N/
A
50
1.1
0.55
0.55
peanut
meal
N/
A
15
0.4
0.6
0.6
Other
feed
stuff
­­
35
0
0
0
Feed
Commodity
1,
3
%
Dry
Matter
2
%
Diet
2
TRR
(
ppm)
2
Dietary
Burden
from
Registered
and
Unregistered
Crops
(
ppm)
3,4,
6
Dietary
Burden
from
Registered
Crops
(
ppm)
3,4,6
13
TOTAL
BURDEN
100
1.15
1.15
1.
Diet
was
chosen
based
on
consultation
with
HED
scientist,
Jerry
Stokes
in
Dec.
2003;
personal
communication.

2.
From
Table
1
of
residue
chemistry
860
guideline
series
(
August
1996).

3.
Residues
for
potato
waste
are
based
on
the
TRR
in
potato
metabolism
study
(
1.12
ppm)
and
average
concentration
factor
for
potato
wet
peel
in
Amvac
processing
study
(
7x)
and
those
for
peanut
meal
are
based
on
TRR
in
peanut
metabolism
study
(~
1.72/
5
to
get
TRR
for
1x
use
rate);
the
highest
combined
residues
of
PCNB,
PCA,
and
PCTA
from
potato
field
trials
is
1.01
ppm
(
for
2
lb/
gal
EC
in
in­
furrow
application
almost
equal
to
10
lb
ai/
12,400
linear
feet
of
row
with
PHI
of
89­
135
days),
that
for
peanut
nutmeat
from
field
trials
is
0.330
ppm
(
for
2
lb
ai/
gal
EC
for
total
application
rate
of
10
lb
ai/
A
with
PHI
of
45­
47
days),
and
for
peanut
hulls,
the
highest
combined
residues
of
PCNB,
PCA,
and
PCTA
from
field
trials
is
1.09
ppm
(
for
10%
G
formulation
in
total
application
rate
of
10
lb
ai/
A
and
PHI
of
43­
45
days).
The
closeness
of
TRR
from
metabolism
studies
and
field
trial
data
further
supports
use
of
TRR
values
and
that
this
value
for
potato
waste,
potato
culls,
and
peanut
meal
is
not
an
overestimate.

4.
Contribution
=
[
TRR
/
%
DM
(
if
cattle)]
X
%
diet).

5.
It
is
realized
that
the
combination
of
potato
waste
and
peanut
meal
in
a
beef/
diary
cattle
diet
is
not
common
since
the
growing
regions
for
potato
and
peanut
are
different
and
shipping
of
potato
waste
or
peanut
meal
for
cattle
diet
is
not
common.
It
is
done
here
in
the
interest
of
conservativeness.

6.
Dietary
burden
from
registered
and
unregistered
crops
for
beef
cattle/
dairy
includes
contribution
from
rotated
wheat
forage/
hay/
straw
which
contain
carried
over
residues
of
PCNB
and
its
metabolites
(
see
MRID
41562905).
Dietary
burden
from
registered
crops
assumes
stringent
rotational
crop
restriction
(
will
be
addressed
in
the
upcoming
RED)
will
make
the
unregistered
crops
to
be
PCNB
free.

The
results
in
Table
2.3
in
combination
with
feeding
studies
were
used
to
estimate
PCNB
chronic
secondary
residues.
The
dosing
in
feeding
studies
were
0.1,
1,
10,
and
1000
ppm.
Cows
dosed
with
1000
ppm
were
sacrificed
after
1
month
of
dosing,
whereas
other
cows
were
sacrificed
after
12­
15
weeks.
Since
the
dietary
burden
calculated
in
the
above
Table
is
more
than
10
ppm
and
the
1000
ppm
dosed
cows
were
dosed
for
shorter
periods
than
other
cows,
and
since
all
metabolites
of
PCNB
that
are
not
analyzed
in
the
feeding
study
are
of
concern­
and
no
reliable
approximation
for
the
rest
of
metabolites
from
feeding
studies
is
available­,
it
was
decided
to
use
goat
metabolism
study
as
feeding
study
to
estimate
the
concentration
of
metabolites
of
concern
in
animals.
The
following
Table
contains
all
the
data
which
were
used
to
estimate
the
chronic
secondary
residues
for
PCNB.
Since
two
estimates
for
TDB
were
made
for
cattle(
see
Table
2.3
above),
two
estimates
for
chronic
secondary
residues
were
also
made.
14
Table
2.4
­
Calculation
of
secondary
residues
of
PCNB
in
livestock
commodities.

Tissue
Theoretical
Dietary
Burden
(
Based
on
TRR
from
Table
2.3)
Tissue
:
Feed
(
Ratio
based
on
TRR
in
metabolism
study)
%
CT
Chronic
Secondary
Residue
[
TDB
X
(
T:
F)
X
%
CT]

Low
Bound
High
Bound
From
Registered
and
Unregistered
Crops
From
Registered
Crops
Only
Milk
Fat
21.37
ppm
32.31
ppm
8.11
/
1400
=
0.0058
3%
(
potato)
0.004
X
25
=
0.1
ppm
0.006
X
25
=
0.15
ppm
Goat
Kidney
21.37
ppm
32.31
ppm
49.1
:
1400
=
0.035
3%
(
potato)
0.02
0.03
Goat
Liver
21.37
ppm
32.31
ppm
45.5
:
1400
=
0.032
3%
(
potato)
0.02
0.03
Goat
Muscle
21.37
ppm
32.31
ppm
2.3
:
1400
=
0.0016
3%
(
potato)
0.001
0.002
Goat
Renal
Fat
21.37
ppm
32.31
ppm
32.8
:
1400
=
0.023
3%
(
potato)
0.015
0.02
Chicken
Egg
Yolk
0.1
0.385
5.75
:
512
=
0.11
1%
(
peanut
s)
0.00011
0.0004
Chicken
Thigh
Muscle
0.1
0.385
0.71
:
512
=
0.0014
1%
(
peanut
s)
0.0000014
0.0000054
Chicken
Fat
0.1
0.385
10.1
:
512
=
0.020
1%
(
peanut
s)
0.00002
0.00008
Swine
Kidney
1.15
­­
0.035
(
used
goat
data
above)
3%
(
potato)
0.0012
0.0012
Swine
Liver
1.15
­­
0.032
(
used
goat
data
above)
3%
(
potato)
0.001
0.001
Table
2.4
­
Calculation
of
secondary
residues
of
PCNB
in
livestock
commodities.

Tissue
Theoretical
Dietary
Burden
(
Based
on
TRR
from
Table
2.3)
Tissue
:
Feed
(
Ratio
based
on
TRR
in
metabolism
study)
%
CT
Chronic
Secondary
Residue
[
TDB
X
(
T:
F)
X
%
CT]

Low
Bound
High
Bound
From
Registered
and
Unregistered
Crops
From
Registered
Crops
Only
15
Swine
Muscle
1.15
­­
0.0016
(
used
goat
dataabove)
3%
(
potato)
0.00006
0.00006
Swine
Fat
1.15
­­
0.023
(
used
goat
data
above)
3%
(
potato)
0.00080
0.00080
1
The
current
TRR
value
for
milk
(
8.1
ppm)
was
calculated
by
the
Dynamac
reviewer
assuming
that
the
reported
5.8
ppm
value
for
PCA
represented
72.0%
of
the
TRR
in
milk.
However,
there
is
some
question
as
the
extract
TRR
value
to
use
for
milk.
The
original
review
reported
TRRs
from
radioassay
of
24.0
and
58.5
ppm
in
milk
from
the
low­
and
high­
dose
goat,
respectively.
However,
calculated
TRR
values
of
8.3­
11.7
ppm
are
obtained,
when
using
data
from
the
summary
table
of
the
previous
Agency
review
(
J.
Abbotts,
4/
24/
96)

IIb)
Non­
Registered
Crops:
The
available
monitoring
data
(
1994­
2002
PDP
and
FDA)
show
detected
residues
of
PCNB
and/
or
its
metabolites
in/
on
a
number
of
unregistered
crops.
The
1994­
2002
PDP
data
shows
detected
residues
of
PCNB
and/
or
PCA
on
winter
squash­
fresh,
carrots,
spinach,
cucumbers,
asparagus,
pears
and
celery
(
percent
hit
with
the
exception
of
squash
for
which
one
out
of
one
had
detected
residues
of
PCNB
or
PCA,
was
from
5.9%
for
carrots
on
PCA­
1995
to
0.1%
for
celery
and
pears
in
1998
and
2001
for
PCNB
respectively).
The
1998­
2001
FDA
data
on
crops
with
domestic
origin
shows
detected
residues
of
"
Quintozene
(
total)"
which
includes
PCNB,
PCA,
and
PCTA
on
domestic
lettuce
head,
tilapia­
aquaculture
harvested
fishery
(
FDA
produce
code
16X06),
squash,
carrot,
and
ginsing
(
FDA
produce
code
54F12)
but
tilapia
and
ginseng
had
trace
residues.
Tilapia
had
maximum
0.01
ppm,
with
one
detect
in
four
samples.
Ginseng
had
3.22
ppm
with
one
detect
in
100
samples.)
The
1998­
2001
FDA
data
on
imported
commodities
also
show
a
number
of
unregistered
commodities
with
detected
residues
of
"
Quintozene
(
total)"
in
squash,
carrots,
spinach,
ginger
root,
and
ginseng
with
73%
of
ginseng
samples
in
all
FDA
data
(
and
58'%
in
FDA
survaillance
data)
from
different
countries
having
detected
residues
of
"
Quintozene
(
total)"
with
a
range
from
trace
to
17.44
ppm!
Besides
ginseng,
the
detected
residues
of
PCNB
and/
or
its
metabolites
on
domestic
and
imported
commodities
can
be
attributed
to
its
long
half
life
in
soil
as
the
available
studies
and
literature
suggests.
Therefore,
these
crops
which
have
considerable
number
of
detects
in
both
PDP
and
FDA
(
carrots,
spinach,
cucumber,
ginseng)
are
incorporated
into
this
chronic
dietary
risk
assessment
as
a
high­
bound
estimate.
16
As
was
mentioned
above,
the
detected
residues
of
PCNB
and/
or
its
metabolites
in/
on
unregistered
crops
have
high
likelihood
to
be
due
to
the
carry
over
of
those
residues
in
soil
from
previous
registered
crops
to
unregistered
rotational
crops.
Although
in
the
upcoming
RED,
the
rotation
of
crops
is
going
to
be
restricted
to
registered
crops,
available
studies/
literature
suggest
that
PCNB
can
last
as
long
as
a
few
years
in
soil
and
thus
be
taken
up
by
crops
planted
after
one
or
two
crop
rotations.
ChemSAC
in
February
2004
ruled
out
the
imposing
of
rotational
crop
limitations
to
registered
crops
for
4
years
or
more
due
to
impracticality
of
enforcement.
Consequently,
incorporation
of
unregistered
crops
which
have
detectable
residues
of
PCNB
and/
or
its
metabolites
in
dietary
risk
assessment
in
unavoidable.

The
other
observation
from
monitoring
data
is
that
percent
hit
(
percent
detect)
is
much
higher
for
PCA
than
PCNB
(
10­
20
fold
higher
for
carrots
and
spinach).
PCA
is
believed
to
be
more
typical
of
soil
metabolism
than
plant
metabolism.

The
following
unregistered
crops
were
incorporated
into
the
first
risk
assessment
when
exposure
to
both
registered
and
unregistered
crops
were
considered.
For
carrots,
cucumber,
and
spinach
PDP
monitoring
data
were
used
to
estimate
the
sum
of
concentration
of
PCNB
and
PCA.
This
was
done
by
taking
the
average
of
all
PCNB
and
PCA
residue
concentrations
separately
and
then
adding
them
together.
Realizing
that
this
is
an
underestimate
since
there
is
an
inherent
assumption
of
other
metabolites
being
at
zero
concentrations,
there
was
not
however
any
better
method
to
account
for
TTR.
Use
of
plant
metabolism
studies
may
not
be
appropriate
since
the
residues
of
PCNB
an
its
metabolites
are
more
likely
due
to
crop
rotation
than
to
direct
application
and
hence
the
ratios
of
TTR:
PCNB
or
TTR:
PCA
would
not
apply.
No
%
CT
values
could
be
incorporated
since
the
residues
are
believed
to
be
from
rotational
crop
effect;
direct
use
of
monitoring
data
including
their
zero
detects
was
thought
to
work
as
incorporating
%
CT.

Spinach:
1995
and
1996
PDP
data
were
used;
the
sum
of
averages
of
PCNB
and
PCA
residues
was
0.0003
ppm.

Carrots:
The
1994,
1995
and
1996
PDP
data
were
used;
the
sum
of
averages
of
PCNB
and
PCA
residues
was
0.0005
ppm.

Cucumber:
The
1999
and
2000
PDP
data
were
used;
the
sum
of
averages
of
PCNB
and
PCA
residues
was
0.00006
ppm.
Realizing
that
this
is
an
underestimate
since
there
is
an
inherent
assumption
of
other
metabolites
being
at
zero
concentrations,
there
was
not
however
any
other
method
to
account
for
TTR.
Using
potato
metabolism
study
is
not
perhaps
appropriate
since
the
residues
of
PCNB
and
its
metabolites
on
carrots
are
more
likely
due
to
rotation
than
direct
application
Ginseng:
The
1998,
1999,
2001
FDA
data
were
used
to
estimate
the
combined
residues
of
PCNB
and
PCA.
All
except
one
sample
were
from
foreign
countries.
The
1999
sample
had
combined
PCNB
and
PCA
residues
of
3
ppm
(
average
of
duplicate
samples).
The
average
PCNB
and
PCA
residues
on
imported
samples
was
3.6
ppm.
Taking
into
account
that
45%
of
consumption
of
ginseng
roots
in
US
is
from
imported
ginseng,
the
estimated
average
residue
on
ginseng
is
3.27
17
ppm
(
calculated
as:
(
3.6
X
.45)
+
(
3
X
0.55)
=
3.27
ppm).

Table
2.5
­
Summary
of
Residue
Data
for
Different
Commodities
Commodity
Data
Range
of
D
e
t
e
c
t
s
(
ppm)
Details
of
files
used
to
derive
the
chronic
point
estimate.
%
CT
Chronic
Point
estimate
(
ppm);

Ratio
used
to
estimate
the
total
TRR
Data
Source
Sampling
D
a
t
e
(
year)
Number
of
Samples
Number
of
Detects
Number
of
Data
Number
of
Detects
Number
of
½
LOD
Number
of
Zeroes
Average
½
LOD
(
ppm)

Beans­
Greenfresh
(
and
Dry)
PDP
2000,

2001
1427
47
0.005
­

0.02
1427
47
0
1380
0.00221
2%
Estimated
residue
for
chronic
exposure
=
0.00348
TRR:
PCNB
=
13
(
potato
metabolism
study)

Beans­
Greencanned
PDP
1997,

1998
857
0
 
100
0
2
98
0.002109
2%
Estimated
residue
for
chronic
exposure
=
0.000548
TRR:
PCNB
=
13
(
potato
metabolism
study)

Beans­
Greenfrozen
PDP
1997,

1998
451
1
0.005
451
1
3
840
0.002109
2%
Estimated
residue
for
chronic
exposure
=
0.000329
TRR:
PCNB
=
13
(
potato
metabolism
study)

Broccoli
Chronic
point
estimate
was
calculated
based
on
TRR
from
cabbage
metabolism
study
(
17.9
ppm)
and
%
CT
(
1%);
i.
e.,

17.9
X
1%
=
0.179
ppm
;
See
text
for
mor
information.
1%
Estimated
residue
for
chronic
exposure
=
0.179
ppm
Table
2.5
­
Summary
of
Residue
Data
for
Different
Commodities
Commodity
Data
Range
of
De
t
e
c
t
s
(
ppm)
Details
of
files
used
to
derive
the
chronic
point
estimate.
%
CT
Chronic
Point
estimate
(
ppm);

Ratio
used
to
estimate
the
total
TRR
Data
Source
Sampling
D
a
t
e
(
year)
Number
of
Samples
Number
of
Detects
Number
of
Data
Number
of
Detects
Number
of
½
LOD
Number
of
Zeroes
Average
½
LOD
(
ppm)

18
Brussels
Sprout
Chronic
point
estimate
was
calculated
based
on
TRR
from
cabbage
metabolism
study
(
17.9
ppm)
and
%
CT
(
13%);
i.
e.,

17.9
X
13%
=
2.33
ppm
;
See
text
for
more
information.
13%
Estimated
residue
for
chronic
exposure
=
2.33
ppm
Cabbage
Chronic
point
estimate
was
calculated
based
on
TRR
from
cabbage
metabolism
study
(
17.9
ppm)
and
%
CT
(
1%);
i.
e.,

17.9
X
1%
=
0.179
ppm
;
See
text
for
more
information.
1%
Estimated
residue
for
chronic
exposure
=
0.179
ppm
Cauliflower
Chronic
point
estimate
was
calculated
based
on
TRR
from
cabbage
metabolism
study
(
17.9
ppm)
and
%
CT
(
2%);
i.
e.,

17.9
X
2%
=
0.36
ppm
;
See
text
for
more
information.
2%
Estimated
residue
for
chronic
exposure
=
0.36
ppm
Chinese
Broccoli
Chronic
point
estimate
was
calculated
based
on
TRR
from
cabbage
metabolism
study
(
17.9
ppm)
and
%
CT
(
1%);
i.
e.,

17.9
X
1%
=
0.179
ppm
;
See
text
for
more
information.
1%
Estimated
residue
for
chronic
exposure
=
0.179
ppm
Chinese
Cabbage
Chronic
point
estimate
was
calculated
based
on
TRR
from
cabbage
metabolism
study
(
17.9
ppm)
and
%
CT
(
1%);
i.
e.,

17.9
X
1%
=
0.179
ppm
;
See
text
for
more
information.
1%
Estimated
residue
for
chronic
exposure
=
0.179
ppm
Table
2.5
­
Summary
of
Residue
Data
for
Different
Commodities
Commodity
Data
Range
of
De
t
e
c
t
s
(
ppm)
Details
of
files
used
to
derive
the
chronic
point
estimate.
%
CT
Chronic
Point
estimate
(
ppm);

Ratio
used
to
estimate
the
total
TRR
Data
Source
Sampling
D
a
t
e
(
year)
Number
of
Samples
Number
of
Detects
Number
of
Data
Number
of
Detects
Number
of
½
LOD
Number
of
Zeroes
Average
½
LOD
(
ppm)

19
Collards
Chronic
point
estimate
was
calculated
based
on
TRR
from
cabbage
metabolism
study
(
17.9
ppm)
and
%
CT
(
1%);
i.
e.,

17.9
X
1%
=
0.179
ppm
;
See
text
for
more
information.
1%
Estimated
residue
for
chronic
exposure
=
0.179
ppm
Cotton
(
cottonseed
oil)
Chronic
point
estimate
was
calculated
based
on
TRR
from
peanut
hay
metabolism
study
for
(
16.3
ppm),
adjusted
for
use
rate
difference
between
cotton
and
peanut,
and
%
CT
(
5%);
i.
e.,

[(
16.3
/
10)
X
2.1]
X
5%
=
0.165
ppm
;
See
text
for
more
information.
5%
Estimated
residue
for
chronic
exposure
=
0.165s
ppm
Garlic
Chronic
point
estimate
was
calculated
based
on
TRR
from
peanut
hay
metabolism
study
(
16.3
ppm),
adjusted
for
use
rate
difference
between
garlic
and
peanut,
and
%
CT
(
1%);
i.
e.,

(
16.3
X
2)
X
1%
=
0.33
ppm
;
See
text
for
more
information.
1%
Estimated
residue
for
chronic
exposure
=
0.33
ppm
Kale
Chronic
point
estimate
was
calculated
based
on
TRR
from
cabbage
metabolism
study
(
17.9
ppm)
and
%
CT
(
1%);
i.
e.,

17.9
X
1%
=
0.179
ppm
;
See
text
for
more
information.
1%
Estimated
residue
for
chronic
exposure
=
0.179
ppm
Table
2.5
­
Summary
of
Residue
Data
for
Different
Commodities
Commodity
Data
Range
of
De
t
e
c
t
s
(
ppm)
Details
of
files
used
to
derive
the
chronic
point
estimate.
%
CT
Chronic
Point
estimate
(
ppm);

Ratio
used
to
estimate
the
total
TRR
Data
Source
Sampling
D
a
t
e
(
year)
Number
of
Samples
Number
of
Detects
Number
of
Data
Number
of
Detects
Number
of
½
LOD
Number
of
Zeroes
Average
½
LOD
(
ppm)

20
Mustard
Green
Chronic
point
estimate
was
calculated
based
on
TRR
from
cabbage
metabolism
study
(
17.9
ppm)
and
%
CT
(
1%);
i.
e.,

17.9
X
1%
=
0.179
ppm
;
See
text
for
more
information.
1%
Estimated
residue
for
chronic
exposure
=
0.179
ppm
Peppers,
Hot
PDP
for
sweet
pepper
2000,

2002
924
0
 
100
0
3
97
0.002084
3%
Estimated
residue
for
chronic
exposure
=
0.000813
TRR:
PCNB
=
13
(
potato
metabolism
study)

Peppers,
Sweet
PDP
for
sweet
pepper
2000,

2002
924
0
 
100
0
1
99
0.002084
1%
Estimated
residue
for
chronic
exposure
=
0.000271
TRR:
PCNB
=
13
(
potato
metabolism
study)
Table
2.5
­
Summary
of
Residue
Data
for
Different
Commodities
Commodity
Data
Range
of
De
t
e
c
t
s
(
ppm)
Details
of
files
used
to
derive
the
chronic
point
estimate.
%
CT
Chronic
Point
estimate
(
ppm);

Ratio
used
to
estimate
the
total
TRR
Data
Source
Sampling
D
a
t
e
(
year)
Number
of
Samples
Number
of
Detects
Number
of
Data
Number
of
Detects
Number
of
½
LOD
Number
of
Zeroes
Average
½
LOD
(
ppm)

21
Peanuts
Chronic
point
estimate
was
calculated
based
on
TRR
from
peanut
metabolism
study
for
nutmeat
(
1.72
ppm),
adjusted
for
1X
rate
(
reduce
by
factor
5),
and
%
CT
(
1%);
i.
e.,

(
1.72
/
5)
X
1%
=
0.0034
ppm
;
See
text
for
more
information.

Concentration
factor
for
peanut
oil=
2.1
X
1%
Estimated
residue
for
chronic
exposure
=
0.0034
Peanut
Butter
Peanut
Butter:
Chronic
point
estimate
was
calculated
based
on
average
of
all
2000
PDP
data
(
716
samples)
after
adding
PCNB
and
PCA
on
same
samples
and
using
TRR:(
PCNB+
PCA)
ratio
from
peanut
nutmeat
metabolism
study
(
5.3);

0.00092
ppm
X
5.3
=
0.0049
ppm
Estimated
residue
for
chronic
exposure
=

0.0049
Table
2.5
­
Summary
of
Residue
Data
for
Different
Commodities
Commodity
Data
Range
of
De
t
e
c
t
s
(
ppm)
Details
of
files
used
to
derive
the
chronic
point
estimate.
%
CT
Chronic
Point
estimate
(
ppm);

Ratio
used
to
estimate
the
total
TRR
Data
Source
Sampling
D
a
t
e
(
year)
Number
of
Samples
Number
of
Detects
Number
of
Data
Number
of
Detects
Number
of
½
LOD
Number
of
Zeroes
Average
½
LOD
(
ppm)

22
Potato
PDP
2001,

2002
1103
17
0.005­
0.05
1103
17
16
1070
0.0019
3%
Estimated
residue
for
chronic
exposure
=
0.00335
TRR:
PCNB
=
13
(
potato
metabolism
study)

Concentration
factor
=
5.4
for
"
ptotato
w/
peel­
baby
food"

Tomato,
Fresh
PDP
1998,

1999
1081
2
0.005
1081
2
9
1070
0.0019
1%
Estimated
residue
for
chronic
exposure
=
0.000330
TRR:
PCNB
=
13
(
po
t
a
to
metabolism
study)

Concentration
factor:
14.3
for
dried
tomato.

Tomato,
Canned
PDP
1999,

2000
737
0
 
100
0
1
99
0.0017
1%
Estimated
residue
for
chronic
exposure
=
0.000216
TRR:
PCNB
=
13
(
potato
metabolism
study)
Table
2.5
­
Summary
of
Residue
Data
for
Different
Commodities
Commodity
Data
Range
of
De
t
e
c
t
s
(
ppm)
Details
of
files
used
to
derive
the
chronic
point
estimate.
%
CT
Chronic
Point
estimate
(
ppm);

Ratio
used
to
estimate
the
total
TRR
Data
Source
Sampling
D
a
t
e
(
year)
Number
of
Samples
Number
of
Detects
Number
of
Data
Number
of
Detects
Number
of
½
LOD
Number
of
Zeroes
Average
½
LOD
(
ppm)

23
Tomato,
Paste
PDP
2001
369
0
0
100
0
1
99
0.0015
1%
Estimated
residue
for
chronic
exposure
=
0.000195
TRR:
PCNB
=
13
(
potato
metabolism
study)

IIIa.
DEEM­
FCID
 
Program
and
Consumption
Information
PCNB
chronic
dietary
exposure
assessments
were
conducted
using
the
Dietary
Exposure
Evaluation
Model
software
with
the
Food
Commodity
Intake
Database
(
DEEM­
FCID
 
,
Version
1.30),
which
incorporates
consumption
data
from
USDA's
Continuing
Surveys
of
Food
Intakes
by
Individuals
(
CSFII),
1994­
1996
and
1998.
The
1994­
96,
98
data
are
based
on
the
reported
consumption
of
more
than
20,000
individuals
over
two
non­
consecutive
survey
days.
Foods
"
as
consumed"
(
e.
g.,
apple
pie)
are
linked
to
EPA­
defined
food
commodities
(
e.
g.
apples,
peeled
fruit
­
cooked;
fresh
or
N/
S;
baked;
or
wheat
flour
­
cooked;
fresh
or
N/
S,
baked)
using
publicly
available
recipe
translation
files
developed
jointly
by
USDA/
ARS
and
EPA.
For
chronic
exposure
assessment,
consumption
data
are
averaged
for
the
entire
U.
S.
population
and
within
population
subgroups,
but
for
acute
exposure
assessment
are
retained
as
individual
consumption
events.
Based
on
analysis
of
the
1994­
96,
98
CSFII
consumption
data,
which
took
into
account
dietary
patterns
and
survey
respondents,
HED
concluded
that
it
is
most
appropriate
to
report
risk
for
the
following
population
subgroups:
the
general
U.
S.
24
population,
all
infants
(<
1
year
old),
children
1­
2,
children
3­
5,
children
6­
12,
youth
13­
19,
adults
20­
49,
females
13­
49,
and
adults
50+
years
old.

For
chronic
dietary
exposure
assessment,
an
estimate
of
the
residue
level
in
each
food
or
food­
form
(
e.
g.,
orange
or
orange
juice)
on
the
food
commodity
residue
list
is
multiplied
by
the
average
daily
consumption
estimate
for
that
food/
food
form.
The
resulting
residue
consumption
estimate
for
each
food/
food
form
is
summed
with
the
residue
consumption
estimates
for
all
other
food/
food
forms
on
the
commodity
residue
list
to
arrive
at
the
total
average
estimated
exposure.
Exposure
is
expressed
in
mg/
kg
body
weight/
day
and
as
a
percent
of
the
cPAD.
This
procedure
is
performed
for
each
population
subgroup.

III
b.
Lifeline
 
Program
and
Consumption
Information
Chronic
dietary
exposure
estimates
were
also
conducted
using
the
Lifeline
 
model
(
Version
2.0).
These
Lifeline
 
assessments
were
also
conducted
using
the
same
consumption
data
as
the
DEEMFCID
 
(
CSFII,
1994­
1996
and
1998
consumption
data
with
FCID).
Lifeline
 
uses
the
recipe
file
to
relate
RACs
to
foods
"
as­
eaten."
Lifeline
 
converts
the
RAC
residues
into
food
residues
by
randomly
selecting
a
RAC
residue
value
from
the
"
user
defined"
residue
distribution
(
created
from
the
residue,
percent
crop
treated,
and
processing
factors
data),
and
calculating
a
net
residue
for
that
food
based
on
the
ingredients'
mass
contribution
to
that
food
item.
For
example,
`
apple
pie'
will
have
a
residue
distribution
based
on
the
residues
provided
for
apples
(
adjusted
by
the
appropriate
processing
factors
and
percent
crop
treated),
as
well
as
the
residues
for
each
of
the
other
ingredients
in
the
apple
pie
recipe
for
which
there
may
be
tolerances.
Lifeline
 
calculates
dietary
exposure
from
`
apple
pie'
based
on
the
amount
eaten,
and
the
residue
drawn
from
the
`
apple
pie'
residue
distribution
for
that
eating
occasion.

Lifeline
 
models
the
individual's
dietary
exposures
over
a
season
by
selecting
a
new
CSFII
diary
each
day
from
a
set
of
similar
individuals
based
on
age,
season
and
socioeconomic
attributes.
Lifeline
 
groups
CSFII
diaries
based
on
the
respondents'
age
and
the
season
during
which
the
food
diary
was
recorded.
Further
information
regarding
the
Lifeline
 
model
can
be
found
at
the
following
web
site:
www.
theLifeline
 
group.
org.

IV.
Toxicological
Information
Since
the
HIARC
has
completed
it
review,
a
copy
of
the
committee
report
is
appended.
A
summary
of
toxicology
endpoints
are
presented
below.
25
Table
3.1:
Summary
of
Toxicological
Dose
and
Endpoints
for
PCNB
Exposure
Scenario
Dose
Used
in
Risk
Assessment,
UF
Special
FQPA
SF*
and
Level
of
Concern
for
Risk
Assessment
Study
and
Toxicological
Effects
Acute
Dietary
(
All
populations)
N/
A
N/
A
None
selected
Chronic
Dietary
(
All
populations)
NOAEL=
1.0
mg/
kg/
day
UF
=
1000
Chronic
RfD
=
0.001
mg/
kg/
day
FQPA
SF
=
1X
cPAD
=
chronic
RfD
FQPA
SF
=
0.001
mg/
kg/
day
Chronic/
Oncogenicity
Study
­
rat
LOAEL
=
150
mg/
kg/
day
based
on
hepatocelluar
hypertrophy,
hepatocellular
hyperplasia,
and
thyroid
hypertrophy
Cancer
(
oral,
dermal,
inhalation)
HED's
Carcinogenicity
Peer
Review
Committee
(
CARC)
classified
PCNB
as
a
Group
C
­
possible
human
carcinogen
and
recommended
that
for
the
purpose
of
risk
characterization,
the
Reference
Dose
approach
should
be
used
for
quantification
of
human
risk.

UF
=
uncertainty
factor,
FQPA
SF
=
Special
FQPA
safety
factor,
NOAEL
=
no
observed
adverse
effect
level,
LOAEL
=
lowest
observed
adverse
effect
level,
PAD
=
population
adjusted
dose
(
a
=
acute,
c
=
chronic)
RfD
=
reference
dose,
MOE
=
margin
of
exposure,
LOC
=
level
of
concern,
NA
=
Not
Applicable
NOTE:
The
Special
FQPA
Safety
Factor
recommended
by
the
HIARC
assumes
that
the
exposure
databases
(
dietary
food,
drinking
water,
and
residential)
are
complete
and
that
the
risk
assessment
for
each
potential
exposure
scenario
includes
all
metabolites
and/
or
degradates
of
concern
and
does
not
underestimate
the
potential
risk
for
infants
and
children.

V.
Results/
Discussion
As
stated
above,
for
dietary
risk
assessments,
HED
is
concerned
when
dietary
risk
exceeds
100%
of
the
PAD.
The
DEEM­
FCID
 
analyses
estimate
the
dietary
exposure
of
the
U.
S.
population
and
various
population
subgroups.
The
results
reported
in
Table
5.1
are
for
the
general
U.
S.
Population,
all
infants
(<
1
year
old),
children
1­
2,
children
3­
5,
children
6­
12,
youth
13­
19,
females
13­
49,
adults
20­
49,
and
adults
50+
years.

Chronic
dietary
risks
was
also
estimated
using
the
Lifeline
 
model
(
version
2.0).
The
Lifeline
 
chronic
dietary
exposure
estimate
is
based
on
an
average
daily
exposure
from
a
profile
of
1000
individuals
over
a
one
year
period.
Results
of
the
Lifeline
 
analysis
are
fully
consistent
with
DEEM­
FCID
 
results.
26
Table
5.1
Result
of
Chronic
Dietary
Exposure
and
Risk
Estimates
for
PCNB.

Population
Subgroup
PAD,

mg/
kg
/
day
Risk
from
all
crops
(
no
water)
Risk
from
registered
crops
(
no
water)
Risk
from
all
crops
Including
risk
from
water
DEEM­
FCID
Lifeline
DEEM­
FCID
Lifeline
DEEM­
FCID
Exposure,

mg/
kg/
day
%
cPAD
Exposure,

mg/
kg/
day
%
cPAD
Exposure,

mg/
kg/
day
%
cPAD
Exposure,

mg/
kg/
day
%
cPAD
Exposure,

mg/
kg/
day
%
cPAD
U.
S.
Population
0.001
0.000121
12%
0.000252
25%
0.000102
10%
0.000229
23%
0.001052
105%

All
infants
(<
1
yr)
0.001
0.000072
7%
.00002
2%
0.000057
6%
0.000014
1%
0.003126
313%

Children
1­
2
yrs
0.001
0.000345
34%
0.000331
33%
0.000269
27%
0.000276
28%
0.001729
173%

Children
3­
5
yrs
0.001
0.000254
25%
0.000199
20%
0.000199
20%
0.000145
14%
0.001549
155%

Children
6­
12
yrs
0.001
0.000161
16%
0.00013
13%
0.000128
13%
0.000093
9%
0.001054
105%

Youth
13­
19
yrs
0.001
0.000104
10%
0.000092
9%
0.000086
9%
0.000066
7%
0.000777
78%

Adults
20­
49
yrs
0.001
0.000097
10%
0.000263
26%
0.000084
8%
0.000244
24%
0.000967
97%

Adults
50+
yrs
0.001
0.000104
10%
0.000303
30%
0.000094
9%
0.000286
29%
0.001019
102%

Females
13­
49
yrs
0.001
0.000096
10%
0.000261
26%
0.000083
8%
0.000236
24%
0.000962
96%

1.
"
Risk
from
all
crops"
indicates
the
risk
from
oral
consumption
of
residues
found
in
the
food
chain
at
present
time,
whether
from
registered
or
unregistered
crops
(
for
details
see
discussion
under
residue
section).

2.
"
Risk
from
registered
crops"
indicates
the
risk
from
oral
consumption
of
residues
found
only
on
registered
crops.

As
it
is
seen
from
the
results,
for
the
chronic
dietary
risk
without
inclusion
of
contribution
from
water,
show
that
the
risk
for
all
population
subgroups
are
below
the
level
of
concern;
i.
e.,
100%
cPAD.
For
the
chronic
dietary
risk
due
to
all
crops,
i.
e.,
both
registered
and
unregistered
crops,
the
general
U.
S.
population
had
12%
cPAD
and
population
subgroup
children
1­
2
years
old
had
the
highest
estimated
risk
of
34%
cPAD.
For
the
chronic
dietary
risk
due
to
registered
crops,
the
general
U.
S.
population
had
10%
cPAD
and
population
subgroup
children
1­
2
years
old
had
the
highest
estimated
risk
of
27%
cPAD.

When
water
was
added
to
the
analysis,
%
cPAD
exceeded
100%
for
all
populations
except
youth
13­
19
with
%
cPAD
of
78%
and
adults
20­
49
with
%
cPAD
of
97%;
all
other
population
subgroups
exceeded
the
100%
cPAD
mark
and
thus
are
of
concern.
The
estimated
risk
including
water
for
general
U.
S.
population
is
105%
cPAD
and
the
highest
estimated
risk
is
for
population
subgroup
all
infants
with
the
27
313%
cPAD.

The
estimated
chronic
dietary
risk
when
water
was
included
in
the
assessment
shows
that
contribution
from
water
to
the
risk
is
quite
high
and
results
in
almost
all
the
population
subgroups
exceed
or
come
close
to
the
100%
cPAD
mark.

VI.
Characterization
of
Inputs/
Outputs
In
this
chronic
dietary
risk
assessment,
the
major
portion
of
uncertainties
is
in
the
residue
estimates;
however,
they
are
not
believed
to
be
all
biased
to
one
side,
i.
e.,
all
toward
underestimating
or
all
toward
overestimating
the
risk.
In
particular,
using
TRR:
PCNB
ratios
from
the
metabolism
study
in
combination
with
PCNB
residues
from
the
monitoring
data
and
use
of
absolute
TRR
values
from
cabbage
metabolism
study
to
estimate
TTR
for
brassica
vegetables
can
be
major
sources
of
uncertainties.
In
addition,
uncertainties
in
calculation
of
secondary
residues
can
be
significant.
These
have
been
thoroughly
discussed
under
section
II.

Despite
the
non­
existence
of
monitoring
residue
data
on
all
PCNB
metabolites
and
incomplete
metabolism
study
of
cabbage,
this
risk
assessment
is
still
considered
highly
refined
because
it
includes
all
available
residue
information,
%
CT
and
processing
factor
information.
Future
refinement
of
this
risk
assessment
would
only
be
possible
if
monitoring
programs
like
USDA­
PDP
use
validated
common­
moiety
methods
for
detection
of
PCNB
and
all
its
metabolites
in
supported
and
unsupported
commodities.

VII.
Conclusions
The
results
of
these
chronic
dietary
risk
assessments
show
that
the
risk
for
all
population
subgroups
are
below
the
level
of
concern;
i.
e.,
100%
cPAD.
For
the
chronic
dietary
risk
due
to
all
crops,
i.
e.,
both
registered
and
unregistered
crops,
the
general
U.
S.
population
had
12%
cPAD
and
population
subgroup
children
1­
2
years
old
had
the
highest
estimated
risk
of
34%
cPAD.
For
the
chronic
dietary
risk
due
to
registered
crops,
the
general
U.
S.
population
had
10%
cPAD
and
population
subgroup
children
1­
2
years
old
had
the
highest
estimated
risk
of
27%
cPAD.

When
water
was
added
to
the
analysis,
%
cPAD
exceeded
100%
for
all
populations
except
youth
13­
19
with
%
cPAD
of
78%
and
adults
20­
49
with
%
cPAD
of
97%;
all
other
population
subgroups
exceeded
the
100%
cPAD
mark
and
thus
are
of
concern.
The
estimated
risk
including
water
for
general
U.
S.
population
is
105%
cPAD
and
the
highest
estimated
risk
is
for
population
subgroup
all
infants
with
the
313%
cPAD.

The
chronic
dietary
risk
estimates
reported
in
this
memorandum
may
change
should
the
2004
PDP
monitoring
data
on
milk
samples
(
unavailable
yet)
indicate
higher
levels
of
PCNB
and
its
metabolites
than
what
was
assumed
in
this
assessment.
Furthermore,
a
confirmatory
study
on
ruminant
metabolism
study
may
be
required
(
to
be
addressed
in
the
upcoming
RED),
the
results
of
which
may
28
trigger
a
need
to
update
this
dietary
risk
assessment.

VIII.
List
of
Attachments
Attachment
1:
DEEM
output
file
(
results)
for
PCNB
chronic
dietary
assessment
for
the
registered
crops
(
water
not
included).

Attachment
2:
DEEM
output
file
(
results)
for
PCNB
chronic
dietary
assessment
for
the
registered
crops
(
water
included).

Attachment
3:
DEEM
output
file
(
results)
for
PCNB
chronic
dietary
assessment
for
all
crops
(
registered
and
unregistered)
with
detected
residues
of
PCNB
(
water
not
included).

Attachment
4:
DEEM
output
file
(
results)
for
PCNB
chronic
dietary
assessment
for
all
crops
(
registered
and
unregistered)
with
detected
residues
of
PCNB
(
water
included).

Attachment
5:
DEEM
input
file
(
i.
e.,
the
food
list)
for
chronic
dietary
assessment
for
the
registered
crops
(
water
not
included).

Attachment
6:
DEEM
input
file
(
i.
e.,
the
food
list)
for
chronic
dietary
assessment
for
all
crops
(
registered
and
unregistered)
with
detected
residues
of
PCNB
(
water
not
included).

Attachment
7:
DEEM
input
file
(
i.
e.,
the
food
list)
for
chronic
dietary
assessment
for
all
crops
(
registered
and
unregistered)
with
detected
residues
of
PCNB
(
water
included).

Attachment
8:
LifeLine
input
file
(
i.
e.,
the
residue
input
for
each
food)
for
chronic
dietary
assessment
for
all
crops
(
registered
and
unregistered)
(
water
not
included).

Attachment
9:
Percent
crop
treated
numbers
from
BEAD
cc:
Mohsen
Sahafeyan
(
HED),
David
Soderberg,
Thomas
Bloem
(
DESAC
Reviewers)
29
Attachment
1:
DEEM
output
file
(
results)
for
PCNB
chronic
dietary
assessment
for
all
the
registered
crops
(
water
not
included).

U.
S.
Environmental
Protection
Agency
Ver.
1.30
DEEM­
FCID
Chronic
analysis
for
PCNB
(
1994­
98
data)
Residue
file
name:
C:\
msahafeyan\
0­
Mohsen\
Reviews\
Primary­
Reviews\
PCNB\
DEEM­
PCNB\
PCNB­
NoWater­
RegCrops­
032704.
R98
Adjustment
factor
#
2
NOT
used.
Analysis
Date
03­
27­
2004/
14:
27:
24
Residue
file
dated:
03­
27­
2004/
14:
19:
49/
8
Reference
dose
(
RfD,
Chronic)
=
.001
mg/
kg
bw/
day
===============================================================================
Total
exposure
by
population
subgroup
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Total
Exposure
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
Population
mg/
kg
Percent
of
Subgroup
body
wt/
day
Rfd
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­­­­
­­­­­­­­­­­­­­­
U.
S.
Population
(
total)
0.000102
10.2%

U.
S.
Population
(
spring
season)
0.000101
10.1%
U.
S.
Population
(
summer
season)
0.000103
10.3%
U.
S.
Population
(
autumn
season)
0.000102
10.2%
U.
S.
Population
(
winter
season)
0.000103
10.3%

Northeast
region
0.000103
10.3%
Midwest
region
0.000101
10.1%
Southern
region
0.000098
9.8%
Western
region
0.000110
11.0%

Hispanics
0.000091
9.1%
Non­
hispanic
whites
0.000098
9.8%
Non­
hispanic
blacks
0.000123
12.3%
Non­
hisp/
non­
white/
non­
black
0.000141
14.1%

All
infants
(<
1
year)
0.000057
5.7%
Nursing
infants
0.000023
2.3%
Non­
nursing
infants
0.000070
7.0%
Children
1­
6
yrs
0.000216
21.6%
Children
7­
12
yrs
0.000121
12.1%

Females
13­
19
(
not
preg
or
nursing)
0.000077
7.7%
Females
20+
(
not
preg
or
nursing)
0.000089
8.9%
Females
13­
50
yrs
0.000086
8.6%
Females
13+
(
preg/
not
nursing)
0.000064
6.4%
Females
13+
(
nursing)
0.000091
9.1%

Males
13­
19
yrs
0.000094
9.4%
Males
20+
yrs
0.000087
8.7%
Seniors
55+
0.000093
9.3%

Children
1­
2
yrs
0.000269
26.9%
Children
3­
5
yrs
0.000199
19.9%
Children
6­
12
yrs
0.000128
12.8%
Youth
13­
19
yrs
0.000086
8.6%
Adults
20­
49
yrs
0.000084
8.4%
Adults
50+
yrs
0.000094
9.4%
Females
13­
49
yrs
0.000083
8.3%
30
Attachment
2:
DEEM
output
file
(
results)
for
PCNB
chronic
dietary
assessment
for
all
the
registered
crops
(
water
included).

U.
S.
Environmental
Protection
Agency
Ver.
1.30
DEEM­
FCID
Chronic
analysis
for
PCNB
(
1994­
98
data)
Residue
file
name:
C:\
msahafeyan\
0­
Mohsen\
Reviews\
Primary­
Reviews\
PCNB\
DEEM­
PCNB\
PCNB­
WaterIncluded­
RegCrops­
032704.
R98
Adjustment
factor
#
2
NOT
used.
Analysis
Date
03­
27­
2004/
14:
29:
36
Residue
file
dated:
03­
27­
2004/
14:
21:
00/
8
Reference
dose
(
RfD,
Chronic)
=
.001
mg/
kg
bw/
day
===============================================================================
Total
exposure
by
population
subgroup
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Total
Exposure
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
Population
mg/
kg
Percent
of
Subgroup
body
wt/
day
Rfd
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­­­­
­­­­­­­­­­­­­­­
U.
S.
Population
(
total)
0.001034
103.4%

U.
S.
Population
(
spring
season)
0.001024
102.4%
U.
S.
Population
(
summer
season)
0.001104
110.4%
U.
S.
Population
(
autumn
season)
0.001002
100.2%
U.
S.
Population
(
winter
season)
0.001003
100.3%

Northeast
region
0.000953
95.3%
Midwest
region
0.001043
104.3%
Southern
region
0.000983
98.3%
Western
region
0.001177
117.7%

Hispanics
0.001149
114.9%
Non­
hispanic
whites
0.001007
100.7%
Non­
hispanic
blacks
0.001007
100.7%
Non­
hisp/
non­
white/
non­
black
0.001283
128.3%

All
infants
(<
1
year)
0.003112
311.2%
Nursing
infants
0.001156
115.6%
Non­
nursing
infants
0.003854
385.4%
Children
1­
6
yrs
0.001518
151.8%
Children
7­
12
yrs
0.000968
96.8%

Females
13­
19
(
not
preg
or
nursing)
0.000732
73.2%
Females
20+
(
not
preg
or
nursing)
0.001019
101.9%
Females
13­
50
yrs
0.000987
98.7%
Females
13+
(
preg/
not
nursing)
0.000970
97.0%
Females
13+
(
nursing)
0.001382
138.2%

Males
13­
19
yrs
0.000780
78.0%
Males
20+
yrs
0.000922
92.2%
Seniors
55+
0.001007
100.7%

Children
1­
2
yrs
0.001652
165.2%
Children
3­
5
yrs
0.001494
149.4%
Children
6­
12
yrs
0.001021
102.1%
Youth
13­
19
yrs
0.000759
75.9%
Adults
20­
49
yrs
0.000954
95.4%
Adults
50+
yrs
0.001009
100.9%
Females
13­
49
yrs
0.000950
95.0%
31
Attachment
3:
DEEM
output
file
(
results)
for
PCNB
chronic
dietary
assessment
for
all
crops
(
registered
and
unregistered)
with
detected
residues
of
PCNB
(
water
not
included).

U.
S.
Environmental
Protection
Agency
Ver.
1.30
DEEM­
FCID
Chronic
analysis
for
PCNB
(
1994­
98
data)
Residue
file
name:
C:\
msahafeyan\
0­
Mohsen\
Reviews\
Primary­
Reviews\
PCNB\
DEEM­
PCNB\
PCNB­
NoWater­
AllCrops­
032704.
R98
Adjustment
factor
#
2
NOT
used.
Analysis
Date
03­
27­
2004/
14:
30:
34
Residue
file
dated:
03­
27­
2004/
14:
22:
24/
8
Reference
dose
(
RfD,
Chronic)
=
.001
mg/
kg
bw/
day
===============================================================================
Total
exposure
by
population
subgroup
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Total
Exposure
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
Population
mg/
kg
Percent
of
Subgroup
body
wt/
day
Rfd
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­­­­
­­­­­­­­­­­­­­­
U.
S.
Population
(
total)
0.000121
12.1%

U.
S.
Population
(
spring
season)
0.000120
12.0%
U.
S.
Population
(
summer
season)
0.000122
12.2%
U.
S.
Population
(
autumn
season)
0.000121
12.1%
U.
S.
Population
(
winter
season)
0.000121
12.1%

Northeast
region
0.000124
12.4%
Midwest
region
0.000120
12.0%
Southern
region
0.000115
11.5%
Western
region
0.000129
12.9%

Hispanics
0.000114
11.4%
Non­
hispanic
whites
0.000116
11.6%
Non­
hispanic
blacks
0.000142
14.2%
Non­
hisp/
non­
white/
non­
black
0.000159
15.9%

All
infants
(<
1
year)
0.000072
7.2%
Nursing
infants
0.000027
2.7%
Non­
nursing
infants
0.000089
8.9%
Children
1­
6
yrs
0.000277
27.7%
Children
7­
12
yrs
0.000152
15.2%

Females
13­
19
(
not
preg
or
nursing)
0.000092
9.2%
Females
20+
(
not
preg
or
nursing)
0.000099
9.9%
Females
13­
50
yrs
0.000099
9.9%
Females
13+
(
preg/
not
nursing)
0.000081
8.1%
Females
13+
(
nursing)
0.000107
10.7%

Males
13­
19
yrs
0.000114
11.4%
Males
20+
yrs
0.000100
10.0%
Seniors
55+
0.000103
10.3%

Children
1­
2
yrs
0.000345
34.5%
Children
3­
5
yrs
0.000254
25.4%
Children
6­
12
yrs
0.000161
16.1%
Youth
13­
19
yrs
0.000104
10.4%
Adults
20­
49
yrs
0.000097
9.7%
Adults
50+
yrs
0.000104
10.4%
Females
13­
49
yrs
0.000096
9.6%

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
32
Attachment
4:
DEEM
output
file
(
results)
for
PCNB
chronic
dietary
assessment
for
all
crops
(
registered
and
unregistered)
with
detected
residues
of
PCNB
(
water
included).

U.
S.
Environmental
Protection
Agency
Ver.
1.30
DEEM­
FCID
Chronic
analysis
for
PCNB
(
1994­
98
data)
Residue
file
name:
C:\
msahafeyan\
0­
Mohsen\
Reviews\
Primary­
Reviews\
PCNB\
DEEM­
PCNB\
PCNB­
WaterIncluded­
AllCrops­
032704.
R98
Adjustment
factor
#
2
NOT
used.
Analysis
Date
03­
27­
2004/
14:
35:
53
Residue
file
dated:
03­
27­
2004/
14:
23:
49/
8
Reference
dose
(
RfD,
Chronic)
=
.001
mg/
kg
bw/
day
===============================================================================
Total
exposure
by
population
subgroup
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Total
Exposure
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
Population
mg/
kg
Percent
of
Subgroup
body
wt/
day
Rfd
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­­­­
­­­­­­­­­­­­­­­
U.
S.
Population
(
total)
0.001052
105.2%

U.
S.
Population
(
spring
season)
0.001043
104.3%
U.
S.
Population
(
summer
season)
0.001122
112.2%
U.
S.
Population
(
autumn
season)
0.001021
102.1%
U.
S.
Population
(
winter
season)
0.001022
102.2%

Northeast
region
0.000974
97.4%
Midwest
region
0.001062
106.2%
Southern
region
0.001000
100.0%
Western
region
0.001196
119.6%

Hispanics
0.001171
117.1%
Non­
hispanic
whites
0.001025
102.5%
Non­
hispanic
blacks
0.001026
102.6%
Non­
hisp/
non­
white/
non­
black
0.001301
130.1%

All
infants
(<
1
year)
0.003126
312.6%
Nursing
infants
0.001160
116.0%
Non­
nursing
infants
0.003873
387.3%
Children
1­
6
yrs
0.001578
157.8%
Children
7­
12
yrs
0.000998
99.8%

Females
13­
19
(
not
preg
or
nursing)
0.000747
74.7%
Females
20+
(
not
preg
or
nursing)
0.001029
102.9%
Females
13­
50
yrs
0.001001
100.1%
Females
13+
(
preg/
not
nursing)
0.000987
98.7%
Females
13+
(
nursing)
0.001398
139.8%

Males
13­
19
yrs
0.000800
80.0%
Males
20+
yrs
0.000935
93.5%
Seniors
55+
0.001017
101.7%

Children
1­
2
yrs
0.001729
172.9%
Children
3­
5
yrs
0.001549
154.9%
Children
6­
12
yrs
0.001054
105.4%
Youth
13­
19
yrs
0.000777
77.7%
Adults
20­
49
yrs
0.000967
96.7%
Adults
50+
yrs
0.001019
101.9%
Females
13­
49
yrs
0.000962
96.2%

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
33
Attachment
5:
DEEM
input
file
(
i.
e.,
the
food
list)
for
chronic
dietary
assessment
for
all
the
registered
crops.

Filename:
C:\
msahafeyan\
0­
Mohsen\
Reviews\
Primary­
Reviews\
PCNB\
DEEM­
PCNB\
PCNB­
NoWater­
RegCrops­
032704.
R98
Chemical:
PCNB
RfD(
Chronic):
.001
mg/
kg
bw/
day
NOEL(
Chronic):
0
mg/
kg
bw/
day
RfD(
Acute):
0
mg/
kg
bw/
day
NOEL(
Acute):
0
mg/
kg
bw/
day
Date
created/
last
modified:
03­
27­
2004/
14:
19:
49/
8
Program
ver.
1.30
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
EPA
Crop
Def
Res
Adj.
Factors
Comment
Code
Grp
Commodity
Name
(
ppm)
#
1
#
2
­­­­­­­­
­­­­
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­
­­­­­­
­­­­­­
­­­­­­­
06030300
6C
Bean,
black,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06020310
6B
Bean,
broad,
succulent
0.003480
1.000
1.000
06030320
6C
Bean,
broad,
seed
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06020330
6B
Bean,
cowpea,
succulent
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.000329
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06030340
6C
Bean,
cowpea,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06030350
6C
Bean,
great
northern,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06030360
6C
Bean,
kidney,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
34
0.000548
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06020370
6B
Bean,
lima,
succulent
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.000329
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06030380
6C
Bean,
lima,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06030390
6C
Bean,
mung,
seed
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
233­
Cooked;
Dried;
Fried
0.003480
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
06030400
6C
Bean,
navy,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06030410
6C
Bean,
pink,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06030420
6C
Bean,
pinto,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06010430
6A
Bean,
snap,
succulent
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
35
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.000329
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06010431
6A
Bean,
snap,
succulent­
babyfood
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
21000440
M
Beef,
meat
0.001000
1.000
1.000
21000441
M
Beef,
meat­
babyfood
0.001000
1.000
1.000
21000450
M
Beef,
meat,
dried
0.001000
1.920
1.000
21000460
M
Beef,
meat
byproducts
0.020000
1.000
1.000
21000461
M
Beef,
meat
byproducts­
babyfood
0.020000
1.000
1.000
21000470
M
Beef,
fat
0.015000
1.000
1.000
21000471
M
Beef,
fat­
babyfood
0.015000
1.000
1.000
21000480
M
Beef,
kidney
0.020000
1.000
1.000
21000490
M
Beef,
liver
0.020000
1.000
1.000
21000491
M
Beef,
liver­
babyfood
0.020000
1.000
1.000
05010610
5A
Broccoli
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.179000
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.179000
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.179000
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.179000
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.179000
1.000
1.000
220­
Cooked;
Frozen;
Cook
Meth
N/
S
0.179000
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.179000
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.179000
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.179000
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.179000
1.000
1.000
05010611
5A
Broccoli­
babyfood
0.179000
1.000
1.000
05010620
5A
Broccoli,
Chinese
0.179000
1.000
1.000
05010640
5A
Brussels
sprouts
2.330000
1.000
1.000
05010690
5A
Cabbage
0.179000
1.000
1.000
05020700
5B
Cabbage,
Chinese,
bok
choy
0.179000
1.000
1.000
05010710
5A
Cabbage,
Chinese,
napa
0.179000
1.000
1.000
05010720
5A
Cabbage,
Chinese,
mustard
0.179000
1.000
1.000
05010830
5A
Cauliflower
0.360000
1.000
1.000
40000930
P
Chicken,
meat
0.000001
1.000
1.000
40000931
P
Chicken,
meat­
babyfood
0.000001
1.000
1.000
40000940
P
Chicken,
liver
0.000020
1.000
1.000
40000950
P
Chicken,
meat
byproducts
0.000020
1.000
1.000
40000951
P
Chicken,
meat
byproducts­
babyfoo
0.000020
1.000
1.000
40000960
P
Chicken,
fat
0.000020
1.000
1.000
40000961
P
Chicken,
fat­
babyfood
0.000020
1.000
1.000
40000970
P
Chicken,
skin
0.000020
1.000
1.000
40000971
P
Chicken,
skin­
babyfood
0.000020
1.000
1.000
05021170
5B
Collards
0.179000
1.000
1.000
95001280
O
Cottonseed,
oil
0.165000
1.000
1.000
95001281
O
Cottonseed,
oil­
babyfood
0.165000
1.000
1.000
70001450
P
Egg,
whole
0.000110
1.000
1.000
70001451
P
Egg,
whole­
babyfood
0.000110
1.000
1.000
70001460
P
Egg,
white
0.000110
1.000
1.000
70001461
P
Egg,
white
(
solids)­
babyfood
0.000110
1.000
1.000
70001470
P
Egg,
yolk
0.000110
1.000
1.000
70001471
P
Egg,
yolk­
babyfood
0.000110
1.000
1.000
03001640
3
Garlic
0.330000
1.000
1.000
03001650
3
Garlic,
dried
0.330000
1.000
1.000
03001651
3
Garlic,
dried­
babyfood
0.330000
1.000
1.000
23001690
M
Goat,
meat
0.001000
1.000
1.000
23001700
M
Goat,
meat
byproducts
0.020000
1.000
1.000
36
23001710
M
Goat,
fat
0.015000
1.000
1.000
23001720
M
Goat,
kidney
0.020000
1.000
1.000
23001730
M
Goat,
liver
0.020000
1.000
1.000
24001890
M
Horse,
meat
0.001000
1.000
1.000
05021940
5B
Kale
0.179000
1.000
1.000
27002220
D
Milk,
fat
0.100000
1.000
1.000
27002221
D
Milk,
fat
­
baby
food/
infant
for
0.100000
1.000
1.000
05022290
5B
Mustard
greens
0.179000
1.000
1.000
95002630
O
Peanut
0.003400
1.000
1.000
95002640
O
Peanut,
butter
0.004900
1.000
1.000
95002650
O
Peanut,
oil
0.003400
2.100
1.000
08002700
8
Pepper,
bell
0.000271
1.000
1.000
08002701
8
Pepper,
bell­
babyfood
0.000271
1.000
1.000
08002710
8
Pepper,
bell,
dried
0.000271
1.000
1.000
08002711
8
Pepper,
bell,
dried­
babyfood
0.000271
1.000
1.000
08002720
8
Pepper,
nonbell
0.000813
1.000
1.000
08002721
8
Pepper,
nonbell­
babyfood
0.000813
1.000
1.000
08002730
8
Pepper,
nonbell,
dried
0.000813
1.000
1.000
25002900
M
Pork,
meat
0.000060
1.000
1.000
25002901
M
Pork,
meat­
babyfood
0.000060
1.000
1.000
25002910
M
Pork,
skin
0.000060
1.000
1.000
25002920
M
Pork,
meat
byproducts
0.001200
1.000
1.000
25002921
M
Pork,
meat
byproducts­
babyfood
0.001200
1.000
1.000
25002930
M
Pork,
fat
0.000800
1.000
1.000
25002931
M
Pork,
fat­
babyfood
0.000800
1.000
1.000
25002940
M
Pork,
kidney
0.001200
1.000
1.000
25002950
M
Pork,
liver
0.001000
1.000
1.000
01032960
1C
Potato,
chips
0.003400
1.000
1.000
01032970
1C
Potato,
dry
(
granules/
flakes)
0.003400
1.000
1.000
01032971
1C
Potato,
dry
(
granules/
flakes)­
b
0.003400
1.000
1.000
01032980
1C
Potato,
flour
0.003400
1.000
1.000
01032981
1C
Potato,
flour­
babyfood
0.003400
1.000
1.000
01032990
1C
Potato,
tuber,
w/
peel
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003400
5.400
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003400
5.400
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003400
5.400
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003400
5.400
1.000
01032991
1C
Potato,
tuber,
w/
peel­
babyfood
0.003400
5.400
1.000
01033000
1C
Potato,
tuber,
w/
o
peel
0.003400
1.000
1.000
01033001
1C
Potato,
tuber,
w/
o
peel­
babyfood
0.003400
1.000
1.000
60003010
P
Poultry,
other,
meat
0.000005
1.000
1.000
60003020
P
Poultry,
other,
liver
0.000080
1.000
1.000
60003030
P
Poultry,
other,
meat
byproducts
0.000080
1.000
1.000
60003040
P
Poultry,
other,
fat
0.000080
1.000
1.000
60003050
P
Poultry,
other,
skin
0.000080
1.000
1.000
26003390
M
Sheep,
meat
0.001000
1.000
1.000
26003391
M
Sheep,
meat­
babyfood
0.001000
1.000
1.000
26003400
M
Sheep,
meat
byproducts
0.020000
1.000
1.000
26003410
M
Sheep,
fat
0.020000
1.000
1.000
26003411
M
Sheep,
fat­
babyfood
0.020000
1.000
1.000
26003420
M
Sheep,
kidney
0.030000
1.000
1.000
26003430
M
Sheep,
liver
0.030000
1.000
1.000
08003750
8
Tomato
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
150­
Uncooked;
Cured
etc;
Cook
Meth
N/
S
0.000330
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000330
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.000330
1.000
1.000
214­
Cooked;
Fresh
or
N/
S;
Fried/
baked
0.000330
1.000
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
37
0.000330
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000330
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.000330
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.000330
14.300
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000216
1.000
1.000
252­
Cooked;
Cured
etc;
Boiled
0.000330
1.000
1.000
08003751
8
Tomato­
babyfood
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
08003760
8
Tomato,
paste
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000195
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000195
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000195
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000195
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.000195
1.000
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.000195
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000195
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.000195
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000195
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000195
1.000
1.000
08003761
8
Tomato,
paste­
babyfood
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000195
1.000
1.000
08003770
8
Tomato,
puree
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000330
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.000330
1.000
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.000330
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000330
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.000330
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000216
1.000
1.000
252­
Cooked;
Cured
etc;
Boiled
0.000330
1.000
1.000
08003771
8
Tomato,
puree­
babyfood
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
08003780
8
Tomato,
dried
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
14.300
1.000
130­
Uncooked;
Dried;
Cook
Meth
N/
S
0.000330
14.300
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
14.300
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
14.300
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000330
14.300
1.000
214­
Cooked;
Fresh
or
N/
S;
Fried/
baked
0.000330
14.300
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.000330
14.300
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.000330
14.300
1.000
231­
Cooked;
Dried;
Baked
0.000330
14.300
1.000
38
232­
Cooked;
Dried;
Boiled
0.000330
14.300
1.000
08003781
8
Tomato,
dried­
babyfood
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
1.000
1.000
08003790
8
Tomato,
juice
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000330
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000216
1.000
1.000
50003820
P
Turkey,
meat
0.000001
1.000
1.000
50003821
P
Turkey,
meat­
babyfood
0.000001
1.000
1.000
50003830
P
Turkey,
liver
0.000020
1.000
1.000
50003831
P
Turkey,
liver­
babyfood
0.000020
1.000
1.000
50003840
P
Turkey,
meat
byproducts
0.000020
1.000
1.000
50003841
P
Turkey,
meat
byproducts­
babyfood
0.000020
1.000
1.000
50003850
P
Turkey,
fat
0.000020
1.000
1.000
50003851
P
Turkey,
fat­
babyfood
0.000020
1.000
1.000
50003860
P
Turkey,
skin
0.000020
1.000
1.000
50003861
P
Turkey,
skin­
babyfood
0.000020
1.000
1.000
39
Attachment
6:
DEEM
input
file
(
i.
e.,
the
food
list)
for
chronic
dietary
assessment
for
all
crops
(
registered
and
unregistered).

Filename:
C:\
msahafeyan\
0­
Mohsen\
Reviews\
Primary­
Reviews\
PCNB\
DEEM­
PCNB\
PCNB­
NoWater­
AllCrops­
032704.
R98
Chemical:
PCNB
RfD(
Chronic):
.001
mg/
kg
bw/
day
NOEL(
Chronic):
0
mg/
kg
bw/
day
RfD(
Acute):
0
mg/
kg
bw/
day
NOEL(
Acute):
0
mg/
kg
bw/
day
Date
created/
last
modified:
03­
27­
2004/
14:
22:
24/
8
Program
ver.
1.30
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
EPA
Crop
Def
Res
Adj.
Factors
Comment
Code
Grp
Commodity
Name
(
ppm)
#
1
#
2
­­­­­­­­
­­­­
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­
­­­­­­
­­­­­­
­­­­­­­
06030300
6C
Bean,
black,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06020310
6B
Bean,
broad,
succulent
0.003480
1.000
1.000
06030320
6C
Bean,
broad,
seed
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06020330
6B
Bean,
cowpea,
succulent
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.000329
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06030340
6C
Bean,
cowpea,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06030350
6C
Bean,
great
northern,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06030360
6C
Bean,
kidney,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
40
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06020370
6B
Bean,
lima,
succulent
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.000329
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06030380
6C
Bean,
lima,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06030390
6C
Bean,
mung,
seed
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
233­
Cooked;
Dried;
Fried
0.003480
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
06030400
6C
Bean,
navy,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06030410
6C
Bean,
pink,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06030420
6C
Bean,
pinto,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06010430
6A
Bean,
snap,
succulent
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
41
0.003480
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.000329
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06010431
6A
Bean,
snap,
succulent­
babyfood
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
21000440
M
Beef,
meat
0.002000
1.000
1.000
21000441
M
Beef,
meat­
babyfood
0.002000
1.000
1.000
21000450
M
Beef,
meat,
dried
0.002000
1.920
1.000
21000460
M
Beef,
meat
byproducts
0.030000
1.000
1.000
21000461
M
Beef,
meat
byproducts­
babyfood
0.030000
1.000
1.000
21000470
M
Beef,
fat
0.020000
1.000
1.000
21000471
M
Beef,
fat­
babyfood
0.020000
1.000
1.000
21000480
M
Beef,
kidney
0.030000
1.000
1.000
21000490
M
Beef,
liver
0.030000
1.000
1.000
21000491
M
Beef,
liver­
babyfood
0.030000
1.000
1.000
05010610
5A
Broccoli
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.179000
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.179000
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.179000
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.179000
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.179000
1.000
1.000
220­
Cooked;
Frozen;
Cook
Meth
N/
S
0.179000
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.179000
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.179000
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.179000
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.179000
1.000
1.000
05010611
5A
Broccoli­
babyfood
0.179000
1.000
1.000
05010620
5A
Broccoli,
Chinese
0.179000
1.000
1.000
05010640
5A
Brussels
sprouts
2.330000
1.000
1.000
05010690
5A
Cabbage
0.179000
1.000
1.000
05020700
5B
Cabbage,
Chinese,
bok
choy
0.179000
1.000
1.000
05010710
5A
Cabbage,
Chinese,
napa
0.179000
1.000
1.000
05010720
5A
Cabbage,
Chinese,
mustard
0.179000
1.000
1.000
01010780
1AB
Carrot
0.000500
1.000
1.000
01010781
1AB
Carrot­
babyfood
0.000500
1.000
1.000
01010790
1AB
Carrot,
juice
0.000500
1.000
1.000
05010830
5A
Cauliflower
0.360000
1.000
1.000
40000930
P
Chicken,
meat
0.000005
1.000
1.000
40000931
P
Chicken,
meat­
babyfood
0.000005
1.000
1.000
40000940
P
Chicken,
liver
0.000005
1.000
1.000
40000950
P
Chicken,
meat
byproducts
0.000080
1.000
1.000
40000951
P
Chicken,
meat
byproducts­
babyfoo
0.000080
1.000
1.000
40000960
P
Chicken,
fat
0.000080
1.000
1.000
40000961
P
Chicken,
fat­
babyfood
0.000080
1.000
1.000
40000970
P
Chicken,
skin
0.000080
1.000
1.000
40000971
P
Chicken,
skin­
babyfood
0.000080
1.000
1.000
05021170
5B
Collards
0.179000
1.000
1.000
95001280
O
Cottonseed,
oil
0.165000
1.000
1.000
95001281
O
Cottonseed,
oil­
babyfood
0.165000
1.000
1.000
09021350
9B
Cucumber
0.000060
1.000
1.000
70001450
P
Egg,
whole
0.000400
1.000
1.000
42
70001451
P
Egg,
whole­
babyfood
0.000400
1.000
1.000
70001460
P
Egg,
white
0.000400
1.000
1.000
70001461
P
Egg,
white
(
solids)­
babyfood
0.000400
1.000
1.000
70001470
P
Egg,
yolk
0.000400
1.000
1.000
70001471
P
Egg,
yolk­
babyfood
0.000400
1.000
1.000
03001640
3
Garlic
0.330000
1.000
1.000
03001650
3
Garlic,
dried
0.330000
1.000
1.000
03001651
3
Garlic,
dried­
babyfood
0.330000
1.000
1.000
01011680
1AB
Ginseng,
dried
3.270000
1.000
1.000
23001690
M
Goat,
meat
0.002000
1.000
1.000
23001700
M
Goat,
meat
byproducts
0.030000
1.000
1.000
23001710
M
Goat,
fat
0.020000
1.000
1.000
23001720
M
Goat,
kidney
0.030000
1.000
1.000
23001730
M
Goat,
liver
0.030000
1.000
1.000
24001890
M
Horse,
meat
0.002000
1.000
1.000
05021940
5B
Kale
0.179000
1.000
1.000
27002220
D
Milk,
fat
0.150000
1.000
1.000
27002221
D
Milk,
fat
­
baby
food/
infant
for
0.150000
1.000
1.000
05022290
5B
Mustard
greens
0.179000
1.000
1.000
95002630
O
Peanut
0.003400
1.000
1.000
95002640
O
Peanut,
butter
0.004900
1.000
1.000
95002650
O
Peanut,
oil
0.003400
2.100
1.000
08002700
8
Pepper,
bell
0.000271
1.000
1.000
08002701
8
Pepper,
bell­
babyfood
0.000271
1.000
1.000
08002710
8
Pepper,
bell,
dried
0.000271
1.000
1.000
08002711
8
Pepper,
bell,
dried­
babyfood
0.000271
1.000
1.000
08002720
8
Pepper,
nonbell
0.000813
1.000
1.000
08002721
8
Pepper,
nonbell­
babyfood
0.000813
1.000
1.000
08002730
8
Pepper,
nonbell,
dried
0.000813
1.000
1.000
25002900
M
Pork,
meat
0.000060
1.000
1.000
25002901
M
Pork,
meat­
babyfood
0.000060
1.000
1.000
25002910
M
Pork,
skin
0.000060
1.000
1.000
25002920
M
Pork,
meat
byproducts
0.001200
1.000
1.000
25002921
M
Pork,
meat
byproducts­
babyfood
0.001200
1.000
1.000
25002930
M
Pork,
fat
0.000800
1.000
1.000
25002931
M
Pork,
fat­
babyfood
0.000800
1.000
1.000
25002940
M
Pork,
kidney
0.001200
1.000
1.000
25002950
M
Pork,
liver
0.001000
1.000
1.000
01032960
1C
Potato,
chips
0.003400
1.000
1.000
01032970
1C
Potato,
dry
(
granules/
flakes)
0.003400
1.000
1.000
01032971
1C
Potato,
dry
(
granules/
flakes)­
b
0.003400
1.000
1.000
01032980
1C
Potato,
flour
0.003400
1.000
1.000
01032981
1C
Potato,
flour­
babyfood
0.003400
1.000
1.000
01032990
1C
Potato,
tuber,
w/
peel
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003400
5.400
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003400
5.400
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003400
5.400
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003400
5.400
1.000
01032991
1C
Potato,
tuber,
w/
peel­
babyfood
0.003400
5.400
1.000
01033000
1C
Potato,
tuber,
w/
o
peel
0.003400
1.000
1.000
01033001
1C
Potato,
tuber,
w/
o
peel­
babyfood
0.003400
1.000
1.000
60003010
P
Poultry,
other,
meat
0.000005
1.000
1.000
60003020
P
Poultry,
other,
liver
0.000080
1.000
1.000
60003030
P
Poultry,
other,
meat
byproducts
0.000080
1.000
1.000
60003040
P
Poultry,
other,
fat
0.000080
1.000
1.000
60003050
P
Poultry,
other,
skin
0.000080
1.000
1.000
26003390
M
Sheep,
meat
0.002000
1.000
1.000
26003391
M
Sheep,
meat­
babyfood
0.002000
1.000
1.000
26003400
M
Sheep,
meat
byproducts
0.030000
1.000
1.000
26003410
M
Sheep,
fat
0.020000
1.000
1.000
26003411
M
Sheep,
fat­
babyfood
0.020000
1.000
1.000
26003420
M
Sheep,
kidney
0.030000
1.000
1.000
26003430
M
Sheep,
liver
0.030000
1.000
1.000
04013550
4A
Spinach
0.000300
1.000
1.000
04013551
4A
Spinach­
babyfood
0.000300
1.000
1.000
08003750
8
Tomato
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
43
150­
Uncooked;
Cured
etc;
Cook
Meth
N/
S
0.000330
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000330
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.000330
1.000
1.000
214­
Cooked;
Fresh
or
N/
S;
Fried/
baked
0.000330
1.000
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.000330
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000330
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.000330
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.000330
14.300
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000216
1.000
1.000
252­
Cooked;
Cured
etc;
Boiled
0.000330
1.000
1.000
08003751
8
Tomato­
babyfood
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
08003760
8
Tomato,
paste
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000195
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000195
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000195
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000195
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.000195
1.000
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.000195
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000195
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.000195
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000195
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000195
1.000
1.000
08003761
8
Tomato,
paste­
babyfood
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000195
1.000
1.000
08003770
8
Tomato,
puree
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000330
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.000330
1.000
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.000330
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000330
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.000330
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000216
1.000
1.000
252­
Cooked;
Cured
etc;
Boiled
0.000330
1.000
1.000
08003771
8
Tomato,
puree­
babyfood
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
08003780
8
Tomato,
dried
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
14.300
1.000
130­
Uncooked;
Dried;
Cook
Meth
N/
S
0.000330
14.300
1.000
44
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
14.300
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
14.300
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000330
14.300
1.000
214­
Cooked;
Fresh
or
N/
S;
Fried/
baked
0.000330
14.300
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.000330
14.300
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.000330
14.300
1.000
231­
Cooked;
Dried;
Baked
0.000330
14.300
1.000
232­
Cooked;
Dried;
Boiled
0.000330
14.300
1.000
08003781
8
Tomato,
dried­
babyfood
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
1.000
1.000
08003790
8
Tomato,
juice
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000330
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000216
1.000
1.000
50003820
P
Turkey,
meat
0.000005
1.000
1.000
50003821
P
Turkey,
meat­
babyfood
0.000005
1.000
1.000
50003830
P
Turkey,
liver
0.000080
1.000
1.000
50003831
P
Turkey,
liver­
babyfood
0.000080
1.000
1.000
50003840
P
Turkey,
meat
byproducts
0.000080
1.000
1.000
50003841
P
Turkey,
meat
byproducts­
babyfood
0.000080
1.000
1.000
50003850
P
Turkey,
fat
0.000080
1.000
1.000
50003851
P
Turkey,
fat­
babyfood
0.000080
1.000
1.000
50003860
P
Turkey,
skin
0.000080
1.000
1.000
50003861
P
Turkey,
skin­
babyfood
0.000080
1.000
1.000
45
Attachment
7:
DEEM
input
file
(
i.
e.,
the
food
list)
for
chronic
dietary
assessment
for
all
crops
(
registered
and
unregistered)
with
detected
residues
of
PCNB
(
water
included).

Filename:
C:\
msahafeyan\
0­
Mohsen\
Reviews\
Primary­
Reviews\
PCNB\
DEEM­
PCNB\
PCNB­
WaterIncluded­
AllCrops­
032704.
R98
Chemical:
PCNB
RfD(
Chronic):
.001
mg/
kg
bw/
day
NOEL(
Chronic):
0
mg/
kg
bw/
day
RfD(
Acute):
0
mg/
kg
bw/
day
NOEL(
Acute):
0
mg/
kg
bw/
day
Date
created/
last
modified:
03­
27­
2004/
14:
23:
49/
8
Program
ver.
1.30
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
EPA
Crop
Def
Res
Adj.
Factors
Comment
Code
Grp
Commodity
Name
(
ppm)
#
1
#
2
­­­­­­­­
­­­­
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­
­­­­­­
­­­­­­
­­­­­­­
06030300
6C
Bean,
black,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06020310
6B
Bean,
broad,
succulent
0.003480
1.000
1.000
06030320
6C
Bean,
broad,
seed
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06020330
6B
Bean,
cowpea,
succulent
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.000329
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06030340
6C
Bean,
cowpea,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06030350
6C
Bean,
great
northern,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
46
06030360
6C
Bean,
kidney,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06020370
6B
Bean,
lima,
succulent
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.000329
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06030380
6C
Bean,
lima,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06030390
6C
Bean,
mung,
seed
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
233­
Cooked;
Dried;
Fried
0.003480
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
06030400
6C
Bean,
navy,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06030410
6C
Bean,
pink,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06030420
6C
Bean,
pinto,
seed
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
47
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.003480
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
06010430
6A
Bean,
snap,
succulent
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003480
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003480
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003480
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003480
1.000
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.003480
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000329
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.000329
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.003480
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000548
1.000
1.000
06010431
6A
Bean,
snap,
succulent­
babyfood
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000548
1.000
1.000
21000440
M
Beef,
meat
0.002000
1.000
1.000
21000441
M
Beef,
meat­
babyfood
0.002000
1.000
1.000
21000450
M
Beef,
meat,
dried
0.002000
1.920
1.000
21000460
M
Beef,
meat
byproducts
0.030000
1.000
1.000
21000461
M
Beef,
meat
byproducts­
babyfood
0.030000
1.000
1.000
21000470
M
Beef,
fat
0.020000
1.000
1.000
21000471
M
Beef,
fat­
babyfood
0.020000
1.000
1.000
21000480
M
Beef,
kidney
0.030000
1.000
1.000
21000490
M
Beef,
liver
0.030000
1.000
1.000
21000491
M
Beef,
liver­
babyfood
0.030000
1.000
1.000
05010610
5A
Broccoli
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.179000
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.179000
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.179000
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.179000
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.179000
1.000
1.000
220­
Cooked;
Frozen;
Cook
Meth
N/
S
0.179000
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.179000
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.179000
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.179000
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.179000
1.000
1.000
05010611
5A
Broccoli­
babyfood
0.179000
1.000
1.000
05010620
5A
Broccoli,
Chinese
0.179000
1.000
1.000
05010640
5A
Brussels
sprouts
2.330000
1.000
1.000
05010690
5A
Cabbage
0.179000
1.000
1.000
05020700
5B
Cabbage,
Chinese,
bok
choy
0.179000
1.000
1.000
05010710
5A
Cabbage,
Chinese,
napa
0.179000
1.000
1.000
05010720
5A
Cabbage,
Chinese,
mustard
0.179000
1.000
1.000
01010780
1AB
Carrot
0.000500
1.000
1.000
01010781
1AB
Carrot­
babyfood
0.000500
1.000
1.000
01010790
1AB
Carrot,
juice
0.000500
1.000
1.000
05010830
5A
Cauliflower
0.360000
1.000
1.000
40000930
P
Chicken,
meat
0.000005
1.000
1.000
40000931
P
Chicken,
meat­
babyfood
0.000005
1.000
1.000
40000940
P
Chicken,
liver
0.000005
1.000
1.000
40000950
P
Chicken,
meat
byproducts
0.000080
1.000
1.000
40000951
P
Chicken,
meat
byproducts­
babyfoo
0.000080
1.000
1.000
40000960
P
Chicken,
fat
0.000080
1.000
1.000
40000961
P
Chicken,
fat­
babyfood
0.000080
1.000
1.000
40000970
P
Chicken,
skin
0.000080
1.000
1.000
48
40000971
P
Chicken,
skin­
babyfood
0.000080
1.000
1.000
05021170
5B
Collards
0.179000
1.000
1.000
95001280
O
Cottonseed,
oil
0.165000
1.000
1.000
95001281
O
Cottonseed,
oil­
babyfood
0.165000
1.000
1.000
09021350
9B
Cucumber
0.000060
1.000
1.000
70001450
P
Egg,
whole
0.000400
1.000
1.000
70001451
P
Egg,
whole­
babyfood
0.000400
1.000
1.000
70001460
P
Egg,
white
0.000400
1.000
1.000
70001461
P
Egg,
white
(
solids)­
babyfood
0.000400
1.000
1.000
70001470
P
Egg,
yolk
0.000400
1.000
1.000
70001471
P
Egg,
yolk­
babyfood
0.000400
1.000
1.000
03001640
3
Garlic
0.330000
1.000
1.000
03001650
3
Garlic,
dried
0.330000
1.000
1.000
03001651
3
Garlic,
dried­
babyfood
0.330000
1.000
1.000
01011680
1AB
Ginseng,
dried
3.270000
1.000
1.000
23001690
M
Goat,
meat
0.002000
1.000
1.000
23001700
M
Goat,
meat
byproducts
0.030000
1.000
1.000
23001710
M
Goat,
fat
0.020000
1.000
1.000
23001720
M
Goat,
kidney
0.030000
1.000
1.000
23001730
M
Goat,
liver
0.030000
1.000
1.000
24001890
M
Horse,
meat
0.002000
1.000
1.000
05021940
5B
Kale
0.179000
1.000
1.000
27002220
D
Milk,
fat
0.150000
1.000
1.000
27002221
D
Milk,
fat
­
baby
food/
infant
for
0.150000
1.000
1.000
05022290
5B
Mustard
greens
0.179000
1.000
1.000
95002630
O
Peanut
0.003400
1.000
1.000
95002640
O
Peanut,
butter
0.004900
1.000
1.000
95002650
O
Peanut,
oil
0.003400
2.100
1.000
08002700
8
Pepper,
bell
0.000271
1.000
1.000
08002701
8
Pepper,
bell­
babyfood
0.000271
1.000
1.000
08002710
8
Pepper,
bell,
dried
0.000271
1.000
1.000
08002711
8
Pepper,
bell,
dried­
babyfood
0.000271
1.000
1.000
08002720
8
Pepper,
nonbell
0.000813
1.000
1.000
08002721
8
Pepper,
nonbell­
babyfood
0.000813
1.000
1.000
08002730
8
Pepper,
nonbell,
dried
0.000813
1.000
1.000
25002900
M
Pork,
meat
0.000060
1.000
1.000
25002901
M
Pork,
meat­
babyfood
0.000060
1.000
1.000
25002910
M
Pork,
skin
0.000060
1.000
1.000
25002920
M
Pork,
meat
byproducts
0.001200
1.000
1.000
25002921
M
Pork,
meat
byproducts­
babyfood
0.001200
1.000
1.000
25002930
M
Pork,
fat
0.000800
1.000
1.000
25002931
M
Pork,
fat­
babyfood
0.000800
1.000
1.000
25002940
M
Pork,
kidney
0.001200
1.000
1.000
25002950
M
Pork,
liver
0.001000
1.000
1.000
01032960
1C
Potato,
chips
0.003400
1.000
1.000
01032970
1C
Potato,
dry
(
granules/
flakes)
0.003400
1.000
1.000
01032971
1C
Potato,
dry
(
granules/
flakes)­
b
0.003400
1.000
1.000
01032980
1C
Potato,
flour
0.003400
1.000
1.000
01032981
1C
Potato,
flour­
babyfood
0.003400
1.000
1.000
01032990
1C
Potato,
tuber,
w/
peel
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.003400
5.400
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.003400
5.400
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.003400
5.400
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.003400
5.400
1.000
01032991
1C
Potato,
tuber,
w/
peel­
babyfood
0.003400
5.400
1.000
01033000
1C
Potato,
tuber,
w/
o
peel
0.003400
1.000
1.000
01033001
1C
Potato,
tuber,
w/
o
peel­
babyfood
0.003400
1.000
1.000
60003010
P
Poultry,
other,
meat
0.000005
1.000
1.000
60003020
P
Poultry,
other,
liver
0.000080
1.000
1.000
60003030
P
Poultry,
other,
meat
byproducts
0.000080
1.000
1.000
60003040
P
Poultry,
other,
fat
0.000080
1.000
1.000
60003050
P
Poultry,
other,
skin
0.000080
1.000
1.000
26003390
M
Sheep,
meat
0.002000
1.000
1.000
26003391
M
Sheep,
meat­
babyfood
0.002000
1.000
1.000
26003400
M
Sheep,
meat
byproducts
0.030000
1.000
1.000
26003410
M
Sheep,
fat
0.020000
1.000
1.000
26003411
M
Sheep,
fat­
babyfood
0.020000
1.000
1.000
26003420
M
Sheep,
kidney
0.030000
1.000
1.000
49
26003430
M
Sheep,
liver
0.030000
1.000
1.000
04013550
4A
Spinach
0.000300
1.000
1.000
04013551
4A
Spinach­
babyfood
0.000300
1.000
1.000
08003750
8
Tomato
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
150­
Uncooked;
Cured
etc;
Cook
Meth
N/
S
0.000330
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000330
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.000330
1.000
1.000
214­
Cooked;
Fresh
or
N/
S;
Fried/
baked
0.000330
1.000
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.000330
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000330
1.000
1.000
222­
Cooked;
Frozen;
Boiled
0.000330
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.000330
14.300
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000216
1.000
1.000
252­
Cooked;
Cured
etc;
Boiled
0.000330
1.000
1.000
08003751
8
Tomato­
babyfood
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
08003760
8
Tomato,
paste
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000195
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000195
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000195
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000195
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.000195
1.000
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.000195
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000195
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.000195
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000195
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000195
1.000
1.000
08003761
8
Tomato,
paste­
babyfood
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000195
1.000
1.000
08003770
8
Tomato,
puree
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000330
1.000
1.000
213­
Cooked;
Fresh
or
N/
S;
Fried
0.000330
1.000
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.000330
1.000
1.000
221­
Cooked;
Frozen;
Baked
0.000330
1.000
1.000
232­
Cooked;
Dried;
Boiled
0.000330
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000216
1.000
1.000
252­
Cooked;
Cured
etc;
Boiled
0.000330
1.000
1.000
08003771
8
Tomato,
puree­
babyfood
240­
Cooked;
Canned;
Cook
Meth
N/
S
50
0.000216
1.000
1.000
08003780
8
Tomato,
dried
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
14.300
1.000
130­
Uncooked;
Dried;
Cook
Meth
N/
S
0.000330
14.300
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
14.300
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
14.300
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000330
14.300
1.000
214­
Cooked;
Fresh
or
N/
S;
Fried/
baked
0.000330
14.300
1.000
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.000330
14.300
1.000
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.000330
14.300
1.000
231­
Cooked;
Dried;
Baked
0.000330
14.300
1.000
232­
Cooked;
Dried;
Boiled
0.000330
14.300
1.000
08003781
8
Tomato,
dried­
babyfood
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
1.000
1.000
08003790
8
Tomato,
juice
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000330
1.000
1.000
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000330
1.000
1.000
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.000330
1.000
1.000
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000216
1.000
1.000
242­
Cooked;
Canned;
Boiled
0.000216
1.000
1.000
50003820
P
Turkey,
meat
0.000005
1.000
1.000
50003821
P
Turkey,
meat­
babyfood
0.000005
1.000
1.000
50003830
P
Turkey,
liver
0.000080
1.000
1.000
50003831
P
Turkey,
liver­
babyfood
0.000080
1.000
1.000
50003840
P
Turkey,
meat
byproducts
0.000080
1.000
1.000
50003841
P
Turkey,
meat
byproducts­
babyfood
0.000080
1.000
1.000
50003850
P
Turkey,
fat
0.000080
1.000
1.000
50003851
P
Turkey,
fat­
babyfood
0.000080
1.000
1.000
50003860
P
Turkey,
skin
0.000080
1.000
1.000
50003861
P
Turkey,
skin­
babyfood
0.000080
1.000
1.000
86010000
O
Water,
direct,
all
sources
0.044200
1.000
1.000
86020000
O
Water,
indirect,
all
sources
0.044200
1.000
1.000
51
Attachment
8:
LifeLine
input
file
(
i.
e.,
the
residue
input
for
each
food)
for
chronic
dietary
assessment
for
all
crops
(
registered
and
unregistered)
(
water
not
included).

Code
Commodity
Code
FoodForm
Residue
PF
30350
Bean,
great
northern,
seed
242
status:
cooked;
form:
canned;
method:
boiled
0.000548
1
30350
Bean,
great
northern,
seed
All
0.00348
1
30350
Bean,
great
northern,
seed
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00348
1
30350
Bean,
great
northern,
seed
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00348
1
30350
Bean,
great
northern,
seed
238
status:
cooked;
form:
dried;
method:
not
specified
0.00348
1
30350
Bean,
great
northern,
seed
232
status:
cooked;
form:
dried;
method:
boiled
0.00348
1
30300
Bean,
black,
seed
242
status:
cooked;
form:
canned;
method:
boiled
0.000548
1
30300
Bean,
black,
seed
All
0.00348
1
30300
Bean,
black,
seed
238
status:
cooked;
form:
dried;
method:
not
specified
0.00348
1
30300
Bean,
black,
seed
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00348
1
30300
Bean,
black,
seed
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00348
1
Code
Commodity
Code
FoodForm
Residue
PF
52
30300
Bean,
black,
seed
232
status:
cooked;
form:
dried;
method:
boiled
0.00348
1
30320
Bean,
broad,
seed
All
0.00348
1
30320
Bean,
broad,
seed
232
status:
cooked;
form:
dried;
method:
boiled
0.00348
1
30320
Bean,
broad,
seed
238
status:
cooked;
form:
dried;
method:
not
specified
0.00348
1
20310
Bean,
broad,
succulent
All
0.00348
30340
Bean,
cowpea,
seed
All
0.00348
1
30340
Bean,
cowpea,
seed
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00348
1
30340
Bean,
cowpea,
seed
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00348
1
30340
Bean,
cowpea,
seed
232
status:
cooked;
form:
dried;
method:
boiled
0.00348
1
20330
Bean,
cowpea,
succulent
222
status:
cooked;
form:
frozen;
method:
boiled
0.000329
1
20330
Bean,
cowpea,
succulent
242
status:
cooked;
form:
canned;
method:
boiled
0.000548
1
20330
Bean,
cowpea,
succulent
All
0.00348
1
20330
Bean,
cowpea,
succulent
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00348
1
20330
Bean,
cowpea,
succulent
212
status:
cooked;
form:
fresh;
method:
boiled
0.00348
1
30360
Bean,
kidney,
seed
242
status:
cooked;
form:
canned;
method:
boiled
0.000548
1
30360
Bean,
kidney,
seed
All
0.00348
1
30360
Bean,
kidney,
seed
898
status:
sandwich;
form:
not
specified;
method:
not
specified
0.00348
1
30360
Bean,
kidney,
seed
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00348
1
30360
Bean,
kidney,
seed
232
status:
cooked;
form:
dried;
method:
boiled
0.00348
1
30360
Bean,
kidney,
seed
213
status:
cooked;
form:
fresh;
method:
fried
0.00348
1
30360
Bean,
kidney,
seed
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00348
1
30360
Bean,
kidney,
seed
293
status:
cooked;
form:
not
specified;
method:
fried
0.00348
1
30360
Bean,
kidney,
seed
621
status:
frozen
meal;
form:
frozen;
method:
baked
0.00348
1
Code
Commodity
Code
FoodForm
Residue
PF
53
30360
Bean,
kidney,
seed
291
status:
cooked;
form:
not
specified;
method:
baked
0.00348
1
30360
Bean,
kidney,
seed
211
status:
cooked;
form:
fresh;
method:
baked
0.00348
1
30360
Bean,
kidney,
seed
798
status:
salad;
form:
not
specified;
method:
not
specified
0.00348
1
30380
Bean,
lima,
seed
All
0.00348
1
30380
Bean,
lima,
seed
232
status:
cooked;
form:
dried;
method:
boiled
0.00348
1
30380
Bean,
lima,
seed
238
status:
cooked;
form:
dried;
method:
not
specified
0.00348
1
30380
Bean,
lima,
seed
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00348
1
20370
Bean,
lima,
succulent
222
status:
cooked;
form:
frozen;
method:
boiled
0.000329
1
20370
Bean,
lima,
succulent
242
status:
cooked;
form:
canned;
method:
boiled
0.000548
1
20370
Bean,
lima,
succulent
All
0.00348
1
20370
Bean,
lima,
succulent
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00348
1
20370
Bean,
lima,
succulent
212
status:
cooked;
form:
fresh;
method:
boiled
0.00348
1
20370
Bean,
lima,
succulent
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00348
1
20370
Bean,
lima,
succulent
621
status:
frozen
meal;
form:
frozen;
method:
baked
0.00348
1
20370
Bean,
lima,
succulent
213
status:
cooked;
form:
fresh;
method:
fried
0.00348
1
20370
Bean,
lima,
succulent
248
status:
cooked;
form:
canned;
method:
not
specified
0.00348
1
30390
Bean,
mung,
seed
All
0.00348
1
30390
Bean,
mung,
seed
293
status:
cooked;
form:
not
specified;
method:
fried
0.00348
1
30390
Bean,
mung,
seed
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00348
1
30390
Bean,
mung,
seed
248
status:
cooked;
form:
canned;
method:
not
specified
0.00348
1
30390
Bean,
mung,
seed
218
status:
cooked;
form:
fresh;
method:
not
specified
0.00348
1
30390
Bean,
mung,
seed
233
status:
cooked;
form:
dried;
method:
fried
0.00348
1
Code
Commodity
Code
FoodForm
Residue
PF
54
30390
Bean,
mung,
seed
232
status:
cooked;
form:
dried;
method:
boiled
0.00348
1
30390
Bean,
mung,
seed
621
status:
frozen
meal;
form:
frozen;
method:
baked
0.00348
1
30390
Bean,
mung,
seed
291
status:
cooked;
form:
not
specified;
method:
baked
0.00348
1
30390
Bean,
mung,
seed
110
status:
uncooked;
form:
fresh;
method:
N/
A
0.00348
1
30390
Bean,
mung,
seed
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00348
1
30400
Bean,
navy,
seed
242
status:
cooked;
form:
canned;
method:
boiled
0.000548
1
30400
Bean,
navy,
seed
All
0.00348
1
30400
Bean,
navy,
seed
232
status:
cooked;
form:
dried;
method:
boiled
0.00348
1
30400
Bean,
navy,
seed
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00348
1
30400
Bean,
navy,
seed
238
status:
cooked;
form:
dried;
method:
not
specified
0.00348
1
30400
Bean,
navy,
seed
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00348
1
30410
Bean,
pink,
seed
All
0.00348
1
30410
Bean,
pink,
seed
232
status:
cooked;
form:
dried;
method:
boiled
0.00348
1
30410
Bean,
pink,
seed
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00348
1
30410
Bean,
pink,
seed
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00348
1
30420
Bean,
pinto,
seed
All
0.00348
1
30420
Bean,
pinto,
seed
232
status:
cooked;
form:
dried;
method:
boiled
0.00348
1
30420
Bean,
pinto,
seed
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00348
1
30420
Bean,
pinto,
seed
238
status:
cooked;
form:
dried;
method:
not
specified
0.00348
1
30420
Bean,
pinto,
seed
293
status:
cooked;
form:
not
specified;
method:
fried
0.00348
1
30420
Bean,
pinto,
seed
291
status:
cooked;
form:
not
specified;
method:
baked
0.00348
1
Code
Commodity
Code
FoodForm
Residue
PF
55
30420
Bean,
pinto,
seed
621
status:
frozen
meal;
form:
frozen;
method:
baked
0.00348
1
30420
Bean,
pinto,
seed
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00348
1
10430
Bean,
snap,
succulent
222
status:
cooked;
form:
frozen;
method:
boiled
0.000329
1
10430
Bean,
snap,
succulent
242
status:
cooked;
form:
canned;
method:
boiled
0.000548
1
10430
Bean,
snap,
succulent
All
0.00348
1
10430
Bean,
snap,
succulent
212
status:
cooked;
form:
fresh;
method:
boiled
0.00348
1
10430
Bean,
snap,
succulent
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00348
1
10430
Bean,
snap,
succulent
798
status:
salad;
form:
not
specified;
method:
not
specified
0.00348
1
10430
Bean,
snap,
succulent
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00348
1
10430
Bean,
snap,
succulent
110
status:
uncooked;
form:
fresh;
method:
N/
A
0.00348
1
10430
Bean,
snap,
succulent
295
status:
cooked;
form:
not
specified;
method:
boiled
or
baked
0.00348
1
10430
Bean,
snap,
succulent
621
status:
frozen
meal;
form:
frozen;
method:
baked
0.00348
1
10430
Bean,
snap,
succulent
291
status:
cooked;
form:
not
specified;
method:
baked
0.00348
1
10430
Bean,
snap,
succulent
213
status:
cooked;
form:
fresh;
method:
fried
0.00348
1
10430
Bean,
snap,
succulent
248
status:
cooked;
form:
canned;
method:
not
specified
0.00348
1
10430
Bean,
snap,
succulent
232
status:
cooked;
form:
dried;
method:
boiled
0.00348
1
10431
Bean,
snap,
succulent­
babyfood
All
0.00348
1
470
Beef,
fat
All
0.02
1
480
Beef,
kidney
All
0.03
1
490
Beef,
liver
All
0.03
1
491
Beef,
liver­
babyfood
All
0.03
1
440
Beef,
meat
All
0.002
1
441
Beef,
meat­
babyfood
All
0.002
1
460
Beef,
meat
byproducts
All
0.03
1
Code
Commodity
Code
FoodForm
Residue
PF
56
461
Beef,
meat
byproducts­
babyfood
All
0.03
1
450
Beef,
meat,
dried
All
0.002
1.9
471
Beef,
fat­
babyfood
All
0.02
1
10610
Broccoli
All
0.179
1
10610
Broccoli
212
status:
cooked;
form:
fresh;
method:
boiled
0.179
1
10610
Broccoli
292
status:
cooked;
form:
not
specified;
method:
boiled
0.179
1
10610
Broccoli
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.179
1
10610
Broccoli
222
status:
cooked;
form:
frozen;
method:
boiled
0.179
1
10610
Broccoli
291
status:
cooked;
form:
not
specified;
method:
baked
0.179
1
10610
Broccoli
710
status:
salad;
form:
fresh;
method:
N/
A
0.179
1
10610
Broccoli
293
status:
cooked;
form:
not
specified;
method:
fried
0.179
1
10610
Broccoli
218
status:
cooked;
form:
fresh;
method:
not
specified
0.179
1
10610
Broccoli
621
status:
frozen
meal;
form:
frozen;
method:
baked
0.179
1
10610
Broccoli
242
status:
cooked;
form:
canned;
method:
boiled
0.179
1
10610
Broccoli
898
status:
sandwich;
form:
not
specified;
method:
not
specified
0.179
1
10610
Broccoli
211
status:
cooked;
form:
fresh;
method:
baked
0.179
1
10610
Broccoli
110
status:
uncooked;
form:
fresh;
method:
N/
A
0.179
1
10610
Broccoli
228
status:
cooked;
form:
frozen;
method:
not
specified
0.179
1
10610
Broccoli
232
status:
cooked;
form:
dried;
method:
boiled
0.179
1
10610
Broccoli
213
status:
cooked;
form:
fresh;
method:
fried
0.179
1
10611
Broccoli­
babyfood
249
status:
cooked;
form:
canned;
method:
NS
as
to
further
cooking
0.179
1
10620
Broccoli,
Chinese
All
0.179
1
10640
Brussels
sprouts
All
2.33
1
10690
Cabbage
All
0.179
1
Code
Commodity
Code
FoodForm
Residue
PF
57
20700
Cabbage,
Chinese,
bok
choy
All
0.179
1
10720
Cabbage,
Chinese,
mustard
All
0.179
1
10710
Cabbage,
Chinese,
napa
All
0.179
1
10780
Carrot
All
0.0005
1
10781
Carrot­
babyfood
All
0.0005
1
10790
Carrot,
juice
All
0.0005
1
10830
Cauliflower
All
0.36
1
960
Chicken,
fat
All
0.00008
1
961
Chicken,
fat­
babyfood
All
0.00008
1
940
Chicken,
liver
All
0.000005
1
930
Chicken,
meat
All
0.000005
1
931
Chicken,
meat­
babyfood
All
0.000005
1
950
Chicken,
meat
byproducts
All
0.00008
1
951
Chicken,
meat
byproducts­
babyfood
All
0.00008
1
970
Chicken,
skin
All
0.00008
1
971
Chicken,
skin­
babyfood
All
0.00008
1
21170
Collards
All
0.179
1
1280
Cottonseed,
oil
All
0.165
1
1281
Cottonseed,
oil
­
babyfood
All
0.165
1
21350
Cucumber
All
0.00006
1
1460
Egg,
white
All
0.0004
1
1461
Egg,
white
(
solids)­
babyfood
All
0.0004
1
1450
Egg,
whole
All
0.0004
1
1451
Egg,
whole
­
babyfood
All
0.0004
1
1470
Egg,
yolk
All
0.0004
1
1471
Egg,
yolk­
babyfood
All
0.0004
1
1640
Garlic
All
0.33
1
1650
Garlic,
dried
All
0.33
1
1651
Garlic,
dried­
babyfood
All
0.33
1
31680
Ginseng,
dried
All
3.27
1
1710
Goat,
fat
All
0.02
1
1720
Goat,
kidney
All
0.03
1
Code
Commodity
Code
FoodForm
Residue
PF
58
1730
Goat,
liver
All
0.03
1
1690
Goat,
meat
All
0.002
1
1700
Goat,
meat
byproducts
All
0.03
1
21940
Kale
All
0.179
1
2220
Milk,
fat
All
0.15
1
2221
Milk,
fat
­
baby
food/
infant
formula
All
0.15
1
22290
Mustard
greens
All
0.179
1
12570
Pea,
edible
podded
All
0.00348
2630
Peanut
All
0.0034
1
2640
Peanut,
butter
All
0.0049
1
2650
Peanut,
oil
All
0.0034
1
2700
Pepper,
bell
All
0.000271
1
2700
Pepper,
bell
295
status:
cooked;
form:
not
specified;
method:
boiled
or
baked
0.000271
1
2700
Pepper,
bell
291
status:
cooked;
form:
not
specified;
method:
baked
0.000271
1
2700
Pepper,
bell
242
status:
cooked;
form:
canned;
method:
boiled
0.000271
1
2700
Pepper,
bell
710
status:
salad;
form:
fresh;
method:
N/
A
0.000271
1
2700
Pepper,
bell
213
status:
cooked;
form:
fresh;
method:
fried
0.000271
1
2700
Pepper,
bell
792
status:
salad;
form:
not
specified;
method:
boiled
0.000271
1
2700
Pepper,
bell
218
status:
cooked;
form:
fresh;
method:
not
specified
0.000271
1
2700
Pepper,
bell
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.000271
1
2700
Pepper,
bell
292
status:
cooked;
form:
not
specified;
method:
boiled
0.000271
1
2700
Pepper,
bell
293
status:
cooked;
form:
not
specified;
method:
fried
0.000271
1
2700
Pepper,
bell
212
status:
cooked;
form:
fresh;
method:
boiled
0.000271
1
2700
Pepper,
bell
893
status:
sandwich;
form:
not
specified;
method:
fried
0.000271
1
2700
Pepper,
bell
223
status:
cooked;
form:
frozen;
method:
fried
0.000271
1
Code
Commodity
Code
FoodForm
Residue
PF
59
2700
Pepper,
bell
798
status:
salad;
form:
not
specified;
method:
not
specified
0.000271
1
2700
Pepper,
bell
214
status:
cooked;
form:
fresh;
method:
fried
or
baked
0.000271
1
2700
Pepper,
bell
790
status:
salad;
form:
not
specified;
method:
N/
A
0.000271
1
2700
Pepper,
bell
110
status:
uncooked;
form:
fresh;
method:
N/
A
0.000271
1
2700
Pepper,
bell
280
status:
cooked;
form:
other;
method:
N/
A
0.000271
1
2700
Pepper,
bell
232
status:
cooked;
form:
dried;
method:
boiled
0.000271
1
2700
Pepper,
bell
259
status:
cooked;
form:
cured,
pickled,
smoked,
salted
;
method:
NS
0.000271
1
2700
Pepper,
bell
252
status:
cooked;
form:
cured,
pickled,
smoked,
salted
;
method:
boi
0.000271
1
2700
Pepper,
bell
294
status:
cooked;
form:
not
specified;
method:
fried
or
baked
0.000271
1
2700
Pepper,
bell
898
status:
sandwich;
form:
not
specified;
method:
not
specified
0.000271
1
2700
Pepper,
bell
621
status:
frozen
meal;
form:
frozen;
method:
baked
0.000271
1
2700
Pepper,
bell
283
status:
cooked;
form:
other;
method:
fried
0.000271
1
2700
Pepper,
bell
210
status:
cooked;
form:
fresh;
method:
N/
A
0.000271
1
2700
Pepper,
bell
150
status:
uncooked;
form:
cured,
pickled,
smoked,
salted
;
method:
N
0.000271
1
2700
Pepper,
bell
249
status:
cooked;
form:
canned;
method:
NS
as
to
further
cooking
0.000271
1
2700
Pepper,
bell
222
status:
cooked;
form:
frozen;
method:
boiled
0.000271
1
2700
Pepper,
bell
240
status:
cooked;
form:
canned;
method:
N/
A
0.000271
1
2700
Pepper,
bell
250
status:
cooked;
form:
cured,
pickled,
smoked,
salted
;
method:
N/
A
0.000271
1
2700
Pepper,
bell
718
status:
salad;
form:
fresh;
method:
not
specified
0.000271
1
2701
Pepper,
bell­
babyfood
All
0.000271
1
2710
Pepper,
bell,
dried
All
0.000271
1
2711
Pepper,
bell,
dried­
babyfood
All
0.000271
1
Code
Commodity
Code
FoodForm
Residue
PF
60
2720
Pepper,
non­
bell
All
0.000813
1
2721
Pepper,
non­
bell,
­
babyfood
All
0.000813
1
2730
Pepper,
non­
bell,
dried
All
0.000813
1
2930
Pork,
fat
All
0.0008
1
2931
Pork,
fat­
babyfood
All
0.0008
1
2940
Pork,
kidney
All
0.0012
1
2950
Pork,
liver
All
0.001
1
2900
Pork,
meat
All
0.00006
1
2901
Pork,
meat­
babyfood
All
0.00006
1
2920
Pork,
meat
byproducts
All
0.0012
1
2921
Pork,
meat
byproducts­
babyfood
All
0.0012
1
2910
Pork,
skin
All
0.00006
1
12960
Potato,
chips
All
0.0034
1
12971
Potato,
dry
(
granules/
flakes)­
babyfood
All
0.0034
1
12970
Potato,
dry
(
granules/
flakes)
All
0.0034
1
12980
Potato,
flour
All
0.0034
1
12981
Potato,
flour
­
babyfood
All
0.0034
1
13000
Potato,
tuber,
w/
o
peel
All
0.0034
1
13001
Potato,
tuber,
w/
o
peel­
babyfood
All
0.0034
1
12990
Potato,
tuber,
w/
peel
All
0.0034
5.4
12990
Potato,
tuber,
w/
peel
718
status:
salad;
form:
fresh;
method:
not
specified
0.0034
5.4
12990
Potato,
tuber,
w/
peel
211
status:
cooked;
form:
fresh;
method:
baked
0.0034
5.4
12990
Potato,
tuber,
w/
peel
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.0034
1
12990
Potato,
tuber,
w/
peel
212
status:
cooked;
form:
fresh;
method:
boiled
0.0034
1
12990
Potato,
tuber,
w/
peel
798
status:
salad;
form:
not
specified;
method:
not
specified
0.0034
1
12990
Potato,
tuber,
w/
peel
790
status:
salad;
form:
not
specified;
method:
N/
A
0.0034
1
12990
Potato,
tuber,
w/
peel
292
status:
cooked;
form:
not
specified;
method:
boiled
0.0034
1
Code
Commodity
Code
FoodForm
Residue
PF
61
12990
Potato,
tuber,
w/
peel
291
status:
cooked;
form:
not
specified;
method:
baked
0.0034
1
12990
Potato,
tuber,
w/
peel
213
status:
cooked;
form:
fresh;
method:
fried
0.0034
1
12991
Potato,
tuber,
w/
peel­
babyfood
All
0.0034
5.4
3040
Poultry,
other,
fat
All
0.00008
1
3020
Poultry,
other,
liver
All
0.00008
1
3010
Poultry,
other,
meat
All
0.000005
1
3030
Poultry,
other,
meat
byproducts
All
0.00008
1
3050
Poultry,
other,
skin
All
0.00008
1
3410
Sheep,
fat
All
0.02
1
3411
Sheep,
fat­
babyfood
All
0.02
1
3420
Sheep,
kidney
All
0.03
1
3430
Sheep,
liver
All
0.03
1
3390
Sheep,
meat
All
0.002
1
3391
Sheep,
meat­
babyfood
All
0.002
1
3400
Sheep,
meat
byproducts
All
0.03
1
13550
Spinach
All
0.0003
1
13551
Spinach­
babyfood
All
0.0003
1
3750
Tomato
240
status:
cooked;
form:
canned;
method:
N/
A
0.000216
1
3750
Tomato
242
status:
cooked;
form:
canned;
method:
boiled
0.000216
1
3750
Tomato
All
0.00033
1
3750
Tomato
291
status:
cooked;
form:
not
specified;
method:
baked
0.00033
1
3750
Tomato
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00033
1
3750
Tomato
718
status:
salad;
form:
fresh;
method:
not
specified
0.00033
1
3750
Tomato
295
status:
cooked;
form:
not
specified;
method:
boiled
or
baked
0.00033
1
3750
Tomato
898
status:
sandwich;
form:
not
specified;
method:
not
specified
0.00033
1
3750
Tomato
890
status:
sandwich;
form:
not
specified;
method:
N/
A
0.00033
1
Code
Commodity
Code
FoodForm
Residue
PF
62
3750
Tomato
213
status:
cooked;
form:
fresh;
method:
fried
0.00033
1
3750
Tomato
232
status:
cooked;
form:
dried;
method:
boiled
0.00033
1
3750
Tomato
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00033
1
3750
Tomato
210
status:
cooked;
form:
fresh;
method:
N/
A
0.00033
1
3750
Tomato
212
status:
cooked;
form:
fresh;
method:
boiled
0.00033
1
3750
Tomato
211
status:
cooked;
form:
fresh;
method:
baked
0.00033
1
3750
Tomato
110
status:
uncooked;
form:
fresh;
method:
N/
A
0.00033
1
3750
Tomato
798
status:
salad;
form:
not
specified;
method:
not
specified
0.00033
1
3750
Tomato
293
status:
cooked;
form:
not
specified;
method:
fried
0.00033
1
3750
Tomato
710
status:
salad;
form:
fresh;
method:
N/
A
0.00033
1
3750
Tomato
249
status:
cooked;
form:
canned;
method:
NS
as
to
further
cooking
0.00033
1
3750
Tomato
252
status:
cooked;
form:
cured,
pickled,
smoked,
salted
;
method:
boi
0.00033
1
3750
Tomato
294
status:
cooked;
form:
not
specified;
method:
fried
or
baked
0.00033
1
3750
Tomato
218
status:
cooked;
form:
fresh;
method:
not
specified
0.00033
1
3750
Tomato
290
status:
cooked;
form:
not
specified;
method:
N/
A
0.00033
1
3750
Tomato
621
status:
frozen
meal;
form:
frozen;
method:
baked
0.00033
1
3750
Tomato
248
status:
cooked;
form:
canned;
method:
not
specified
0.00033
1
3750
Tomato
150
status:
uncooked;
form:
cured,
pickled,
smoked,
salted
;
method:
N
0.00033
1
3750
Tomato
222
status:
cooked;
form:
frozen;
method:
boiled
0.00033
1
3751
Tomato­
babyfood
All
0.00033
1
3780
Tomato,
dried
All
0.00033
1
3780
Tomato,
dried
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00033
1
Code
Commodity
Code
FoodForm
Residue
PF
63
3780
Tomato,
dried
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00033
1
3780
Tomato,
dried
295
status:
cooked;
form:
not
specified;
method:
boiled
or
baked
0.00033
1
3780
Tomato,
dried
980
status:
not
specified;
form:
other;
method:
N/
A
0.00033
1
3780
Tomato,
dried
238
status:
cooked;
form:
dried;
method:
not
specified
0.00033
1
3780
Tomato,
dried
230
status:
cooked;
form:
dried;
method:
N/
A
0.00033
1
3780
Tomato,
dried
291
status:
cooked;
form:
not
specified;
method:
baked
0.00033
1
3780
Tomato,
dried
231
status:
cooked;
form:
dried;
method:
baked
0.00033
1
3780
Tomato,
dried
284
status:
cooked;
form:
other;
method:
fried
or
baked
0.00033
1
3780
Tomato,
dried
130
status:
uncooked;
form:
dried;
method:
N/
A
0.00033
1
3780
Tomato,
dried
232
status:
cooked;
form:
dried;
method:
boiled
0.00033
1
3781
Tomato,
dried
­
babyfood
All
0.00033
1
3790
Tomato,
juice
242
status:
cooked;
form:
canned;
method:
boiled
0.000216
1
3790
Tomato,
juice
240
status:
cooked;
form:
canned;
method:
N/
A
0.000216
1
3790
Tomato,
juice
All
0.00033
1
3790
Tomato,
juice
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00033
1
3790
Tomato,
juice
291
status:
cooked;
form:
not
specified;
method:
baked
0.00033
1
3790
Tomato,
juice
990
status:
not
specified;
form:
not
specified;
method:
N/
A
0.00033
1
3790
Tomato,
juice
290
status:
cooked;
form:
not
specified;
method:
N/
A
0.00033
1
3790
Tomato,
juice
190
status:
uncooked;
form:
not
specified;
method:
N/
A
0.00033
1
3790
Tomato,
juice
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00033
1
3760
Tomato,
paste
All
0.000195
1
Code
Commodity
Code
FoodForm
Residue
PF
64
3760
Tomato,
paste
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.000195
1
3760
Tomato,
paste
293
status:
cooked;
form:
not
specified;
method:
fried
0.000195
1
3760
Tomato,
paste
291
status:
cooked;
form:
not
specified;
method:
baked
0.000195
1
3760
Tomato,
paste
898
status:
sandwich;
form:
not
specified;
method:
not
specified
0.000195
1
3760
Tomato,
paste
798
status:
salad;
form:
not
specified;
method:
not
specified
0.000195
1
3760
Tomato,
paste
890
status:
sandwich;
form:
not
specified;
method:
N/
A
0.000195
1
3760
Tomato,
paste
213
status:
cooked;
form:
fresh;
method:
fried
0.000195
1
3760
Tomato,
paste
292
status:
cooked;
form:
not
specified;
method:
boiled
0.000195
1
3760
Tomato,
paste
218
status:
cooked;
form:
fresh;
method:
not
specified
0.000195
1
3760
Tomato,
paste
621
status:
frozen
meal;
form:
frozen;
method:
baked
0.000195
1
3760
Tomato,
paste
232
status:
cooked;
form:
dried;
method:
boiled
0.000195
1
3760
Tomato,
paste
242
status:
cooked;
form:
canned;
method:
boiled
0.000195
1
3760
Tomato,
paste
248
status:
cooked;
form:
canned;
method:
not
specified
0.000195
1
3760
Tomato,
paste
295
status:
cooked;
form:
not
specified;
method:
boiled
or
baked
0.000195
1
3760
Tomato,
paste
240
status:
cooked;
form:
canned;
method:
N/
A
0.000195
1
3760
Tomato,
paste
249
status:
cooked;
form:
canned;
method:
NS
as
to
further
cooking
0.000195
1
3760
Tomato,
paste
990
status:
not
specified;
form:
not
specified;
method:
N/
A
0.000195
1
3760
Tomato,
paste
710
status:
salad;
form:
fresh;
method:
N/
A
0.000195
1
3761
Tomato,
paste­
babyfood
All
0.000195
1
3770
Tomato,
puree
242
status:
cooked;
form:
canned;
method:
boiled
0.000216
1
3770
Tomato,
puree
240
status:
cooked;
form:
canned;
method:
N/
A
0.000216
1
Code
Commodity
Code
FoodForm
Residue
PF
65
3770
Tomato,
puree
All
0.00033
1
3770
Tomato,
puree
298
status:
cooked;
form:
not
specified;
method:
not
specified
0.00033
1
3770
Tomato,
puree
292
status:
cooked;
form:
not
specified;
method:
boiled
0.00033
1
3770
Tomato,
puree
898
status:
sandwich;
form:
not
specified;
method:
not
specified
0.00033
1
3770
Tomato,
puree
213
status:
cooked;
form:
fresh;
method:
fried
0.00033
1
3770
Tomato,
puree
890
status:
sandwich;
form:
not
specified;
method:
N/
A
0.00033
1
3770
Tomato,
puree
211
status:
cooked;
form:
fresh;
method:
baked
0.00033
1
3770
Tomato,
puree
218
status:
cooked;
form:
fresh;
method:
not
specified
0.00033
1
3770
Tomato,
puree
212
status:
cooked;
form:
fresh;
method:
boiled
0.00033
1
3770
Tomato,
puree
232
status:
cooked;
form:
dried;
method:
boiled
0.00033
1
3770
Tomato,
puree
248
status:
cooked;
form:
canned;
method:
not
specified
0.00033
1
3770
Tomato,
puree
252
status:
cooked;
form:
cured,
pickled,
smoked,
salted
;
method:
boi
0.00033
1
3770
Tomato,
puree
621
status:
frozen
meal;
form:
frozen;
method:
baked
0.00033
1
3770
Tomato,
puree
293
status:
cooked;
form:
not
specified;
method:
fried
0.00033
1
3770
Tomato,
puree
249
status:
cooked;
form:
canned;
method:
NS
as
to
further
cooking
0.00033
1
3770
Tomato,
puree
215
status:
cooked;
form:
fresh;
method:
boiled
or
baked
0.00033
1
3770
Tomato,
puree
295
status:
cooked;
form:
not
specified;
method:
boiled
or
baked
0.00033
1
3770
Tomato,
puree
990
status:
not
specified;
form:
not
specified;
method:
N/
A
0.00033
1
3770
Tomato,
puree
291
status:
cooked;
form:
not
specified;
method:
baked
0.00033
1
3771
Tomato,
puree­
babyfood
All
0.00033
1
3850
Turkey,
fat
All
0.00008
1
Code
Commodity
Code
FoodForm
Residue
PF
66
3851
Turkey,
fat­
babyfood
All
0.00008
1
3830
Turkey,
liver
All
0.00008
1
3831
Turkey,
liver­
babyfood
All
0.00008
1
3820
Turkey,
meat
All
0.000005
1
3821
Turkey,
meat­
babyfood
All
0.000005
1
3840
Turkey,
meat
byproducts
All
0.00008
1
3841
Turkey,
meat
byproducts­
babyfood
All
0.00008
1
3860
Turkey,
skin
All
0.00008
1
3861
Turkey,
skin
­
babyfood
All
0.00008
1
Attachment
9:
Percent
crop
treated
numbers
from
BEAD
Quantitative
Usage
Analysis
for
PCNB
Case
Number:
0128
Date:
10/
12/
2001
Analyst:
Tim
Kiely
Data
years:
1990
­
2000
PC
Code:
56502
Original
QUA
date:
01/
11/
99
QUA
last
edited:
10/
12/
2001
Filename:
PCNB2001.
wpd
Based
on
available
pesticide
survey
usage
information
for
the
years
of
1990
through
2000,
an
annual
estimate
of
PCNB's
total
domestic
usage
averaged
approximately
1,825,000
pounds
of
active
ingredient
(
a.
i.)
applied
to
794,000
acres.
PCNB
is
a
fungicide
with
its
largest
markets
in
terms
of
total
pounds
active
ingredient
allocated
to
turf
(
49%)
and
cotton
(
27%).
The
crops
with
the
highest
percentage
of
their
total
U.
S.
planted
acres
treated
with
PCNB
is
Brussel
Sprouts
(
13%),
cotton
(
5%),
and
potatoes
(
3%).
No
other
crop
has
more
than
2%
of
their
acreage
treated
with
PCNB.
Please
see
Table
1
for
estimates
of
usage
by
site.

Table
1.
Estimates
of
PCNB
Usage
by
site.

Site
Acres
Grown
(
000)
Acres
Treated
(
000)
%
of
Crop
Treated
Pounds
AI
Applied
(
000)
Average
Application
Rate
States
of
Most
Usage
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
lb
ai/

acre/
yr
#
appl
/
yr
lb
ai/

A/
appl
(%
of
total
lb
ai
used
on
this
site)

Apples
572
0*
0*
0*
0*
0*
0*
­­
­­
­­
­­

Pears
71
0*
0*
0*
0*
0*
0*
­­
­­
­­
­­
Site
Acres
Grown
(
000)
Acres
Treated
(
000)
%
of
Crop
Treated
Pounds
AI
Applied
(
000)
Average
Application
Rate
States
of
Most
Usage
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
lb
ai/

acre/
yr
#
appl
/
yr
lb
ai/

A/
appl
(%
of
total
lb
ai
used
on
this
site)

67
Bananas
­­
­­
­­
­­
­­
­­
­­
­­
­­
­­
­­

Strawberries
47
0*
0*
0%
0%
0*
0*
­­
­­
­­
­­

Garlic
40
0
0
0%
0%
0
0
­­
­­
­­
­­

Onions,
Dry
140
0
0
0%
0%
0
0
­­
­­
­­
­­

Eggplant/
Peppers
121
2
4
2%
3%
4
8
1.8
1.5
1.2
NM
NJ
100%

Cole
Crops
/
1
303
3
5
1%
2%
16
32
6.1
1.0
6.1
OR
WA
OH
CA
AZ
91%

­
Mustard,
greens
9
0*
0*
0%
0%
0*
0*
­­
­­
­­
­­

­
Broccoli
126
1
2
0%
1%
2
4
3.6
1.0
3.6
CA
100%

­
Brussels
Sprouts
4
0
1
13%
17%
10
20
22.2
1.5
14.8
CA
100%

­
Cabbage
82
1
1
1%
2%
1
1
0.7
1.0
0.7
NC
WA
OR
97%

­
Chinese
Cabbage
12
­­
­­
­­
­­
­­
­­
­­
­­
­­
­­

­
Cauliflower
53
1
2
2%
3%
3
7
3.7
1.0
3.7
CA
85%

­
Collards
14
0*
0*
0%
0%
0*
0*
­­
­­
­­
­­

Kale
4
0*
0*
0%
0%
0*
0*
­­
­­
­­
­­
Site
Acres
Grown
(
000)
Acres
Treated
(
000)
%
of
Crop
Treated
Pounds
AI
Applied
(
000)
Average
Application
Rate
States
of
Most
Usage
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
lb
ai/

acre/
yr
#
appl
/
yr
lb
ai/

A/
appl
(%
of
total
lb
ai
used
on
this
site)

68
Broccoli,
Chinese
­­
­­
­­
­­
­­
­­
­­
­­
­­
­­
­­

Beets
­­
­­
­­
­­
­­
­­
­­
­­
­­
­­
­­

Cucurbits
/
2
288
1
2
0%
1%
1
4
0.9
1.4
0.6
SC,
GA,
NC
93%

Lettuce
309
0*
0*
0%
0%
0*
0*
­­
­­
­­
­­

Potatoes
1,420
45
65
3%
5%
180
260
4.0
1.0
4.0
­­

Tomatoes
477
0
1
0%
0%
1
2
2.2
1.0
2.2
FL
CA
100%

Beans/
Peas,
Dry
2,237
0
1
0%
0%
0
1
0.8
1.0
0.8
WA
90%

Beans/
Peas,
Green
708
15
20
2%
3%
15
20
1.0
1.1
0.9
FL
GA
NJ
NC
MD
MS
85%

Corn
71,433
0*
0*
0%
0%
0*
0*
­­
­­
­­
­­

Barley
8,190
0*
0*
0%
0%
0*
0*
­­
­­
­­
­­

Rice
3,175
0
0
0%
0%
0
1
2.0
1.0
2.0
AR
100%

Wheat
71,464
1
3
0%
0%
0
1
0.5
1.0
0.5
AR
DE
100%

Soybeans
66,533
4
18
0%
0%
6
25
1.5
1.3
1.1
MS
AR
TN
88%
Site
Acres
Grown
(
000)
Acres
Treated
(
000)
%
of
Crop
Treated
Pounds
AI
Applied
(
000)
Average
Application
Rate
States
of
Most
Usage
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
lb
ai/

acre/
yr
#
appl
/
yr
lb
ai/

A/
appl
(%
of
total
lb
ai
used
on
this
site)

69
Cotton
13,232
700
1,200
5%
9%
490
840
0.7
1.0
0.7
MS
AR
LA
TN
AL
NC
80%

Peanuts
1,515
10
23
1%
2%
17
36
1.7
1.2
1.4
TX
GA
OK
AL
AZ
81%

Sugar
Beets
1,434
0
2
0%
0%
0
1
1.0
1.0
1.0
MT
CA
83%

Tobacco
712
10
22
1%
3%
9
20
0.9
1.0
0.9
NC
VA
84%

Clover
­­
­­
­­
­­
­­
­­
­­
­­
­­
­­
 
Ginseng
­­
­­
­­
­­
­­
­­
­­
­­
­­
­­
­­

Coffee
­­
­­
­­
­­
­­
­­
­­
­­
­­
­­
­­

Turf
/
3
­­
­­
­­
­­
­­
900
1,150
­­
­­
­­
­­

Ornamental
Plants
/
4
­­
­­
­­
­­
­­
45
70
­­
­­
­­
­­

Seed
Treatment
/
5
­­
­­
­­
­­
­­
125
200
­­
­­
­­
­­
Site
Acres
Grown
(
000)
Acres
Treated
(
000)
%
of
Crop
Treated
Pounds
AI
Applied
(
000)
Average
Application
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
lb
ai/
acre/
yr
#
appl
/
yr
A
70
Total
794
1,082
1,825
2,263
NOTES
ON
TABLE
DATA
­
Usage
data
primarily
covers
1990
­
2000.
­
Wtd
Avg
=
Weighted
average­­
the
most
recent
years
and
more
reliable
data
are
weighted
more
heavily.
­
Est
Max
=
Estimated
maximum,
which
is
estimated
from
available
data.
­
Average
application
rates
are
calculated
from
the
weighted
averages.
­
Calculations
of
the
above
numbers
may
not
appear
to
agree
because
they
are
displayed
as
rounded
to
the
nearest
1000
for
acres
treated
or
lb.
a.
i.
(
therefore
0
=
<
500)
and
to
the
nearest
whole
percentage
point
for
%
of
crop
treated
(
Therefore
0%
=
<
0.5%).
­
0*
=
Available
EPA
sources
indicate
that
no
usage
is
observed
in
the
reported
data
for
this
site,
which
implies
that
there
is
little
or
no
usage.
­
A
double
dash
(­­)
indicates
that
information
on
this
site
is
NOT
available
in
EPA
sources
or
is
insufficient.

1.
Cole
Crops
include
broccoli,
Brussels
sprouts,
cabbage,
cauliflower,
mustard
greens,
collards
and
Chinese
cabbage.
2.
Cucurbits
includes
cucumber,
squash
and
pumpkins.
3.
Turf
includes
golf
courses,
sod
farms,
and
lawn
care
operators
(
with
applications
to
residential
turf
and
gardens).
4.
Ornamentals
include
nurseries
and
greenhouses.
5.
Seed
Treatment
includes
barley,
corn,
cotton,
peanut,
pea,
sorghum,
soybean,
oats,
safflower,
sugar
beet,
wheat,
rice.

Sources:
EPA
proprietary
data,
USDA
National
Agricultural
Service
Chemical
Use
Reports,
California
Department
of
Pesticide
Regulation
Pesticide
Use
Database,
and
National
Center
for
Food
and
Agricultural
Policy
pesticide
use
database.

BEAD
Second
Memorandum:
Screening­
level
usage
data
The
tables
below
contain
"
screening
level"
usage
data
for
agricultural
crops.
This
information
is
retrieved
from
our
principal
agricultural
pesticide
usage
databases.
At
the
present
time
data
from
1997
to
2001
is
being
used.

All
numbers
reported
are
rounded.
'<
500'
indicates
less
than
500
pounds
of
active
ingredient.
'<
2.5'
indicates
less
than
2.5
percent
of
crop
is
treated.

'(
CA
only)'
indicates
information
was
available
only
for
California.
California
requires
reporting
of
all
agricultural
pesticide
use.
Their
database
may
indicate
small
amounts
of
usage
of
a
pesticide
on
crops
on
which
the
pesticide
is
not
registered.
Possible
reasons
for
this
include:
This
use
may
actually
have
occurred
either
as
an
unregistered
use
or
as
an
experimental
or
other
use
in
which
the
crop
was
not
intended
for
consumption.
Data
input
errors
may
have
occurred
and
either
the
crop
or
the
pesticide
is
incorrect
in
the
database.

Use
of
the
chemical
on
crops
for
which
only
California
use
is
reported
may
possibly
have
occurred
in
other
states.

In
some
cases
the
percent
crop
treated
column
is
blank.
This
is
because
information
on
acres
grown
was
not
readily
available.

Arthur
Grube
308­
8095
71
SAS
Monday,
October
6,
2003
10:
16
1
Screening
Level
Estimates
of
Agricultural
Uses
of
pcnb
Sorted
Alphabetically
Pounds
of
Percent
Active
of
Crop
OBS
Crop
Ingredient
Treated
1
Apricots
(
CA
only)
<
500
2
Avocados
(
CA
only)
<
500
3
Barley
(
CA
only)
2,000
4
Beans
(
CA
only)
<
500
5
Beans,
Green
30,000
15
6
Beans/
Peas,
Dry
(
CA
only)
<
500
7
Beans/
Peas,
Vegetable
7,000
8
Broccoli
(
CA
only)
7,000
9
Brussels
Sprouts
7,000
10
10
Cabbage
20,000
<
2.5
11
Cauliflower
6,000
5
12
Cherries
(
CA
only)
<
500
13
Cotton
600,000
5
14
Grapefruit
<
500
15
Grapes
<
500
<
2.5
16
Nectarines
(
CA
only)
<
500
17
Oats
(
CA
only)
<
500
18
Onions
1,000
<
2.5
19
Oranges
(
CA
only)
<
500
20
Peaches
(
CA
only)
<
500
21
Peanuts
9,000
<
2.5
22
Peas,
Green
(
CA
only)
<
500
23
Pecans
(
CA
only)
<
500
24
Peppers
3,000
<
2.5
25
Potatoes
30,000
<
2.5
26
Safflower
(
CA
only)
<
500
27
Squash
(
CA
only)
<
500
28
Strawberries
<
500
<
2.5
29
Sudangrass
(
CA
only)
<
500
30
Tobacco
9,000
31
Tomatoes
(
CA
only)
<
500
______________________________________

All
numbers
rounded.
Acreage
&
%
trted
not
available
for
all
crops
'<
500'
indicates
less
than
500
pounds
of
active
ingredient.
'<
2.5'
indicates
less
than
2.5
percent
of
crop
is
treated.
'(
CA
only)'
indicates
information
was
available
only
for
California.
Use
of
pcnb
may
have
occurred
in
other
states.

(
slua0001.
sas
pcnb
)
72
SAS
Monday,
October
6,
2003
10:
16
2
Screening
Level
Estimates
of
Agricultural
Uses
of
pcnb
Sorted
Alphabetically
Pounds
of
Percent
Active
of
Crop
OBS
Crop
Ingredient
Treated
32
Wheat
1,000
______________________________________

All
numbers
rounded.
Acreage
&
%
trted
not
available
for
all
crops
'<
500'
indicates
less
than
500
pounds
of
active
ingredient.
'<
2.5'
indicates
less
than
2.5
percent
of
crop
is
treated.
'(
CA
only)'
indicates
information
was
available
only
for
California.
Use
of
pcnb
may
have
occurred
in
other
states.

(
slua0001.
sas
pcnb
)
73
SAS
Monday,
October
6,
2003
10:
16
3
Screening
Level
Estimates
of
Agricultural
Uses
of
pcnb
Sorted
by
descending
quantity
of
pcnb
applied
to
each
crop
Pounds
of
Percent
Active
of
Crop
OBS
Crop
Ingredient
Treated
1
Cotton
600,000
5
2
Beans,
Green
30,000
15
3
Potatoes
30,000
<
2.5
4
Cabbage
20,000
<
2.5
5
Peanuts
9,000
<
2.5
6
Tobacco
9,000
7
Brussels
Sprouts
7,000
10
8
Beans/
Peas,
Vegetable
7,000
9
Broccoli
(
CA
only)
7,000
10
Cauliflower
6,000
5
11
Peppers
3,000
<
2.5
12
Barley
(
CA
only)
2,000
13
Onions
1,000
<
2.5
14
Wheat
1,000
15
Grapes
<
500
<
2.5
16
Strawberries
<
500
<
2.5
17
Apricots
(
CA
only)
<
500
18
Avocados
(
CA
only)
<
500
19
Beans
(
CA
only)
<
500
20
Beans/
Peas,
Dry
(
CA
only)
<
500
21
Cherries
(
CA
only)
<
500
22
Grapefruit
<
500
23
Nectarines
(
CA
only)
<
500
24
Oats
(
CA
only)
<
500
25
Oranges
(
CA
only)
<
500
26
Peaches
(
CA
only)
<
500
27
Peas,
Green
(
CA
only)
<
500
28
Pecans
(
CA
only)
<
500
29
Safflower
(
CA
only)
<
500
30
Squash
(
CA
only)
<
500
31
Sudangrass
(
CA
only)
<
500
______________________________________

All
numbers
rounded.
Acreage
&
%
trted
not
available
for
all
crops
'<
500'
indicates
less
than
500
pounds
of
active
ingredient.
'<
2.5'
indicates
less
than
2.5
percent
of
crop
is
treated.
'(
CA
only)'
indicates
information
was
available
only
for
California.
Use
of
pcnb
may
have
occurred
in
other
states.

(
slua0001.
sas
pcnb
)

SAS
Monday,
October
6,
2003
10:
16
4
Screening
Level
Estimates
of
Agricultural
Uses
of
pcnb
Sorted
by
descending
quantity
of
pcnb
applied
to
each
crop
74
Pounds
of
Percent
Active
of
Crop
OBS
Crop
Ingredient
Treated
32
Tomatoes
(
CA
only)
<
500
______________________________________

All
numbers
rounded.
Acreage
&
%
trted
not
available
for
all
crops
'<
500'
indicates
less
than
500
pounds
of
active
ingredient.
'<
2.5'
indicates
less
than
2.5
percent
of
crop
is
treated.
'(
CA
only)'
indicates
information
was
available
only
for
California.
Use
of
pcnb
may
have
occurred
in
other
states.

(
slua0001.
sas
pcnb
)
75
SAS
Monday,
October
6,
2003
10:
16
5
Screening
Level
Estimates
of
Agricultural
Uses
of
pcnb
Sorted
by
descending
percent
of
crop
treated
with
pcnb
Pounds
of
Percent
Active
of
Crop
OBS
Crop
Ingredient
Treated
1
Beans,
Green
30,000
15
2
Brussels
Sprouts
7,000
10
3
Cotton
600,000
5
4
Cauliflower
6,000
5
5
Potatoes
30,000
<
2.5
6
Cabbage
20,000
<
2.5
7
Peanuts
9,000
<
2.5
8
Peppers
3,000
<
2.5
9
Onions
1,000
<
2.5
10
Grapes
<
500
<
2.5
11
Strawberries
<
500
<
2.5
12
Tobacco
9,000
13
Beans/
Peas,
Vegetable
7,000
14
Broccoli
(
CA
only)
7,000
15
Barley
(
CA
only)
2,000
16
Wheat
1,000
17
Apricots
(
CA
only)
<
500
18
Avocados
(
CA
only)
<
500
19
Beans
(
CA
only)
<
500
20
Beans/
Peas,
Dry
(
CA
only)
<
500
21
Cherries
(
CA
only)
<
500
22
Grapefruit
<
500
23
Nectarines
(
CA
only)
<
500
24
Oats
(
CA
only)
<
500
25
Oranges
(
CA
only)
<
500
26
Peaches
(
CA
only)
<
500
27
Peas,
Green
(
CA
only)
<
500
28
Pecans
(
CA
only)
<
500
29
Safflower
(
CA
only)
<
500
30
Squash
(
CA
only)
<
500
31
Sudangrass
(
CA
only)
<
500
______________________________________

All
numbers
rounded.
Acreage
&
%
trted
not
available
for
all
crops
'<
500'
indicates
less
than
500
pounds
of
active
ingredient.
'<
2.5'
indicates
less
than
2.5
percent
of
crop
is
treated.
'(
CA
only)'
indicates
information
was
available
only
for
California.
Use
of
pcnb
may
have
occurred
in
other
states.

(
slua0001.
sas
pcnb
)

SAS
Monday,
October
6,
2003
10:
16
6
Screening
Level
Estimates
of
Agricultural
Uses
of
pcnb
Sorted
by
descending
percent
of
crop
treated
with
pcnb
76
Pounds
of
Percent
Active
of
Crop
OBS
Crop
Ingredient
Treated
32
Tomatoes
(
CA
only)
<
500
_________

All
numbers
rounded.
Acreage
&
%
trted
not
available
for
all
crops
'<
500'
indicates
less
than
500
pounds
of
active
ingredient.
'<
2.5'
indicates
less
than
2.5
percent
of
crop
is
treated.
'(
CA
only)'
indicates
information
was
available
only
for
California.
Use
of
pcnb
may
have
occurred
in
other
states.

(
slua0001.
sas
pcnb
)
